Todd > wrote:
: On 04/17/2013 05:54 AM, W. Baker wrote:
: > I use a simple device called a knife with which I quarter and core the apples.
: > This can easily be a team effort.I cook the sauce with the skin on (better color)
: > and then either remove the skins to a old fashioned foley food mill and put them
: > through it or you can , to save picking out the skins, just put all the sauce
: > through the food mill, but I like the rougher textured applesauce. You can, if you
: > wish peel and core the apple when raw and make it without the skins saving burning
: > your fingertips when picking them out of he hot sauce. tis ob is definitely a team
: > effort!
: >
: > Just a little wter in the bottom of the pot to get everything started then cook on
: > lowo to medium flame covred, stiring occasionally until everything is soft and
: > applesaucy. Add leomon juice at the beginning and some cinnamon. When done, taste
: > and add more cinnamon if desired.
: >
: > Wendy

: Hi Wendy,

: Have you tried "Ceylon" or "True" cinnamon. It has a sweeter,
: less bitter taste. And, for those of us (T2's) that use "a lot"
: of cinnamon, it has far less of the ingredient that hurts your
: liver (regular cinnamon only causes harm in very, very large doses).

: Ceylon is my favorite cinnamon.

: -T

I use various cinnamons and like them all. I have never herd this liver
business and assume that in the amount I use for flavorng there woudl be
no issue. Some oeple use large amounts of cinamon to keep their bgs down
but the results have been variable. Some us tumeric for the same purpose,
but I don't know much aboaut how well that works either. I use them for
flavoring , not medicine.

Wendy