Apple Sauce
 

I like apple sauce recipes. The easiest are obviously just a peeled,
cored *hard* apple like a Granny Smith with a little sugar and stewed
for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
etc.

As I said a few seconds ago in another post, my own preference for
added spices include one or two cloves and/or an inch or so of cassia
bark which I feels gives it an 'edge'.

Cassia Bark is better for apple sauce in my opinion because it adds a
'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
too sweet... even with pork! :)

Anyone got a favourite recipe they'd like to share with me?

Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

Apple Sauce
 

"Welsh Dog" > wrote in message
...
>I like apple sauce recipes. The easiest are obviously just a peeled,
> cored *hard* apple like a Granny Smith with a little sugar and stewed
> for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
> etc.
>
> As I said a few seconds ago in another post, my own preference for
> added spices include one or two cloves and/or an inch or so of cassia
> bark which I feels gives it an 'edge'.
>
> Cassia Bark is better for apple sauce in my opinion because it adds a
> 'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
> too sweet... even with pork! :)
>
> Anyone got a favourite recipe they'd like to share with me?
>
> Welshdog
> --


Not a recipe, per se, but just what I like :)
I use a combination of granny smiths, ida reds, and sweet 16's from my
aunt's trees. And the Vietnamese cinnamon from Penzey's, which is strong and
flavorful and spicy. I chunk the apples, and put them in my stock pot with
fresh apple cider and simmer them until they're soft, then use a potato
masher on them. I like some chunkage in mine, not too fond of totally smooth
foods! lol
Sometimes I toss a vanilla bean in with the apples, split through the
middle.
At the end I add a sprinkling of nutmeg sometimes too.

kimberly
--
http://eating-sandiego.blogspot.com

Apple Sauce
 

Nexis wrote:

> Not a recipe, per se, but just what I like :)
> I use a combination of granny smiths, ida reds, and sweet 16's from my
> aunt's trees. And the Vietnamese cinnamon from Penzey's, which is strong
> and flavorful and spicy. I chunk the apples, and put them in my stock pot
> with fresh apple cider and simmer them until they're soft, then use a
> potato masher on them. I like some chunkage in mine, not too fond of
> totally smooth foods! lol
> Sometimes I toss a vanilla bean in with the apples, split through the
> middle.
> At the end I add a sprinkling of nutmeg sometimes too.

A few weeks ago I did something similar using allspice as the seasoning
rather than cinnamon and/or nutmeg. I was very happy with the results. I
won't do it *all* the time, but the difference is pronounced enough to be a
pleasant variation.

Bob

Apple Sauce
 

Nexis wrote on Tue, 2 Dec 2008 11:04:41 -0800:


> "Welsh Dog" > wrote in message
> ...
>> I like apple sauce recipes. The easiest are obviously just a peeled,
>> cored *hard* apple like a Granny Smith with a little sugar and stewed
>> for 20 - 30 mins but I've tried a few that
>> add lemon peel and cinnamon etc.
>>
>> As I said a few seconds ago in another post, my own
>> preference for added spices include one or two cloves and/or an inch
>> or so of cassia bark which I feels gives it an
>> 'edge'.
>>
>> Cassia Bark is better for apple sauce in my opinion because
>> it adds a 'stronger' and 'spicier' taste than cinnamon... I
>> don't like my sauces too sweet... even with pork! :)
>>
>> Anyone got a favourite recipe they'd like to share with me?
>>
>> Welshdog
>> --

> Not a recipe, per se, but just what I like :)
> I use a combination of granny smiths, ida reds, and sweet 16's
> from my aunt's trees. And the Vietnamese cinnamon from
> Penzey's, which is strong and flavorful and spicy. I chunk the
> apples, and put them in my stock pot with fresh apple cider
> and simmer them until they're soft, then use a potato masher
> on them. I like some chunkage in mine, not too fond of totally
> smooth foods! lol
> Sometimes I toss a vanilla bean in with the apples, split
> through the middle.
> At the end I add a sprinkling of nutmeg sometimes too.

The thread raises an interesting question for me. I like baked (often
nuked) apples and have never decided whether I prefer nutmeg or cinnamon
to flavor them. I usually core them and add some brown sugar and
raisins. I've never tried vanilla but I don't know if it would work with
raisins.

Any opinions?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Apple Sauce
 

On Dec 2, 5:12*am, Welsh Dog > wrote:
> I like apple sauce recipes. The easiest are obviously just a peeled,
> cored *hard* apple like a Granny Smith with a little sugar and stewed
> for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
> etc.
>
> As I said a few seconds ago in another post, my own preference for
> added spices include one or two cloves and/or an inch or so of cassia
> bark which I feels gives it an 'edge'.
>
> Cassia Bark is better for apple sauce in my opinion because it adds a
> 'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
> too sweet... even with pork! :)
>
> Anyone got a favourite recipe they'd like to share with me?

I am not really a fan of apple sauce, but I've made it for others, and
the following recipe is just great:

- 3 Golden Delicious apples, peeled, cored, and quartered
- 3 Fuji apples, peeled, cored, and quartered
(note: any six baking apples will do, but this is the combination that
the recipe calls for)
- 1 cup apple juice/cider
- 2 tablespoons of brandy (or cognac)
- 3 tablespoons butter
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon

Combine all ingredients in a microwaveable container, cover with lid,
leaving one corner open (to vent out the steam). Nuke it for 10
minutes. Blend (using a hand blender, or potato masher) until desired
consistency. Serve warm, with heavy whipped cream.

Apple Sauce
 

On Tue, 2 Dec 2008 11:04:41 -0800, "Nexis" > wrote:
>"Welsh Dog" > wrote in message
.. .

>>I like apple sauce recipes. The easiest are obviously just a peeled,
>> cored *hard* apple like a Granny Smith with a little sugar and stewed
>> for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
>> etc.

>> As I said a few seconds ago in another post, my own preference for
>> added spices include one or two cloves and/or an inch or so of cassia
>> bark which I feels gives it an 'edge'.

>> Cassia Bark is better for apple sauce in my opinion because it adds a
>> 'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
>> too sweet... even with pork! :)

>> Anyone got a favourite recipe they'd like to share with me?

>Not a recipe, per se, but just what I like :)
>I use a combination of granny smiths, ida reds, and sweet 16's from my
>aunt's trees. And the Vietnamese cinnamon from Penzey's, which is strong and
>flavorful and spicy. I chunk the apples, and put them in my stock pot with
>fresh apple cider and simmer them until they're soft, then use a potato
>masher on them. I like some chunkage in mine, not too fond of totally smooth
>foods! lol
>Sometimes I toss a vanilla bean in with the apples, split through the
>middle.
>At the end I add a sprinkling of nutmeg sometimes too.

Mmm... the cider sounds like a net trick! I've never used that
before... but it's worth a go. How much do you add? Tho it could be
reduced it if it got to mushy I suppose. :)

Nutmeg is great on so many dishes - old fashioned 'rice pudding' being
just one! :)

Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

Apple Sauce
 

On Tue, 02 Dec 2008 19:27:56 GMT, "James Silverton"
> wrote:
> Nexis wrote on Tue, 2 Dec 2008 11:04:41 -0800:
>> "Welsh Dog" > wrote in message
>> ...

<snip>

>The thread raises an interesting question for me. I like baked (often
>nuked) apples and have never decided whether I prefer nutmeg or cinnamon
>to flavor them. I usually core them and add some brown sugar and
>raisins. I've never tried vanilla but I don't know if it would work with
>raisins.

>Any opinions?

Can't say I've ever tried Raisins and vanilla... in my mind that
combination feels too sweet for my tastes... but as always... try it
and see! :)

Don't forget the feedback... it's always good to hear new variations
on old recipes and if raisins work with vanilla and apple... they
could be a useful combination elsewhere... like apple charlotte... or
maybe apple and cheese tarts (I love a few slices of cheese in apple
tarts)??

Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

Apple Sauce
 

On Tue, 2 Dec 2008 11:41:09 -0800 (PST), Irina Paley
> wrote:
>On Dec 2, 5:12*am, Welsh Dog > wrote:

<snip>

>> Anyone got a favourite recipe they'd like to share with me?

>I am not really a fan of apple sauce, but I've made it for others, and
>the following recipe is just great:

>- 3 Golden Delicious apples, peeled, cored, and quartered
>- 3 Fuji apples, peeled, cored, and quartered
>(note: any six baking apples will do, but this is the combination that
>the recipe calls for)
>- 1 cup apple juice/cider
>- 2 tablespoons of brandy (or cognac)
>- 3 tablespoons butter
>- 3 tablespoons honey
>- 1/2 teaspoon ground cinnamon

>Combine all ingredients in a microwaveable container, cover with lid,
>leaving one corner open (to vent out the steam). Nuke it for 10
>minutes. Blend (using a hand blender, or potato masher) until desired
>consistency. Serve warm, with heavy whipped cream.

Oh lord that is *such* a good recipe... I can taste it already!!! What
a great combination of flavour and texture!! :)

Thanks... I've copied it down and I'll make some of that over the
weekend.

Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

Apple Sauce
 

"James Silverton" > wrote in message
...
> Nexis wrote on Tue, 2 Dec 2008 11:04:41 -0800:
>
>
>> "Welsh Dog" > wrote in message
>> ...
>>> I like apple sauce recipes. The easiest are obviously just a peeled,
>>> cored *hard* apple like a Granny Smith with a little sugar and stewed
>>> for 20 - 30 mins but I've tried a few that
>>> add lemon peel and cinnamon etc.
>>>
>>> As I said a few seconds ago in another post, my own
>>> preference for added spices include one or two cloves and/or an inch or
>>> so of cassia bark which I feels gives it an
>>> 'edge'.
>>>
>>> Cassia Bark is better for apple sauce in my opinion because
>>> it adds a 'stronger' and 'spicier' taste than cinnamon... I
>>> don't like my sauces too sweet... even with pork! :)
>>>
>>> Anyone got a favourite recipe they'd like to share with me?
>>>
>>> Welshdog
>>> --
>
>> Not a recipe, per se, but just what I like :)
>> I use a combination of granny smiths, ida reds, and sweet 16's
>> from my aunt's trees. And the Vietnamese cinnamon from
>> Penzey's, which is strong and flavorful and spicy. I chunk the
>> apples, and put them in my stock pot with fresh apple cider
>> and simmer them until they're soft, then use a potato masher
>> on them. I like some chunkage in mine, not too fond of totally
>> smooth foods! lol
>> Sometimes I toss a vanilla bean in with the apples, split
>> through the middle.
>> At the end I add a sprinkling of nutmeg sometimes too.
>
> The thread raises an interesting question for me. I like baked (often
> nuked) apples and have never decided whether I prefer nutmeg or cinnamon
> to flavor them. I usually core them and add some brown sugar and raisins.
> I've never tried vanilla but I don't know if it would work with raisins.
>
> Any opinions?
>
> --
>
> James Silverton
> Potomac, Maryland
>

Vanilla goes very well with the baked apples and raisins. My mom makes a
vanilla bean sauce and puts it in the bottom of the bowl, then puts the
apples in. Do you wrap them in pastry?

kimberly
--
http://eating-sandiego.blogspot.com

>

Apple Sauce
 

"Welsh Dog" > wrote in message
...
> On Tue, 2 Dec 2008 11:04:41 -0800, "Nexis" > wrote:
>>"Welsh Dog" > wrote in message
. ..
>
>>>I like apple sauce recipes. The easiest are obviously just a peeled,
>>> cored *hard* apple like a Granny Smith with a little sugar and stewed
>>> for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
>>> etc.
>
>>> As I said a few seconds ago in another post, my own preference for
>>> added spices include one or two cloves and/or an inch or so of cassia
>>> bark which I feels gives it an 'edge'.
>
>>> Cassia Bark is better for apple sauce in my opinion because it adds a
>>> 'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
>>> too sweet... even with pork! :)
>
>>> Anyone got a favourite recipe they'd like to share with me?
>
>>Not a recipe, per se, but just what I like :)
>>I use a combination of granny smiths, ida reds, and sweet 16's from my
>>aunt's trees. And the Vietnamese cinnamon from Penzey's, which is strong
>>and
>>flavorful and spicy. I chunk the apples, and put them in my stock pot with
>>fresh apple cider and simmer them until they're soft, then use a potato
>>masher on them. I like some chunkage in mine, not too fond of totally
>>smooth
>>foods! lol
>>Sometimes I toss a vanilla bean in with the apples, split through the
>>middle.
>>At the end I add a sprinkling of nutmeg sometimes too.
>
> Mmm... the cider sounds like a net trick! I've never used that
> before... but it's worth a go. How much do you add? Tho it could be
> reduced it if it got to mushy I suppose. :)
>
> Nutmeg is great on so many dishes - old fashioned 'rice pudding' being
> just one! :)
>
> Welshdog
> --

I don't add alot, just enough to wet the pan, really...maybe a cup or so. It
doesn't take much. I also use it when I make apple butter.

kimberly
--
http://eating-sandiego.blogspot.com

Apple Sauce
 

Nexis wrote on Tue, 2 Dec 2008 15:22:37 -0800:


>>
> Vanilla goes very well with the baked apples and raisins. My
> mom makes a vanilla bean sauce and puts it in the bottom of
> the bowl, then puts the apples in. Do you wrap them in pastry?

I'll have to try. My usual method for one apple is to place it in a
bowl, half fill with raisins and brown sugar and nuke for 4 minutes.
Very quick, very simple and very low-fat!
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Apple Sauce
 

On Dec 2, 5:48*pm, Welsh Dog > wrote:
> On Tue, 2 Dec 2008 11:41:09 -0800 (PST), Irina Paley
>
> > wrote:
> >On Dec 2, 5:12*am, Welsh Dog > wrote:
>
> <snip>
>
>
>
> >> Anyone got a favourite recipe they'd like to share with me?
> >I am not really a fan of apple sauce, but I've made it for others, and
> >the following recipe is just great:
> >- 3 Golden Delicious apples, peeled, cored, and quartered
> >- 3 Fuji apples, peeled, cored, and quartered
> >(note: any six baking apples will do, but this is the combination that
> >the recipe calls for)
> >- 1 cup apple juice/cider
> >- 2 tablespoons of brandy (or cognac)
> >- 3 tablespoons butter
> >- 3 tablespoons honey
> >- 1/2 teaspoon ground cinnamon
> >Combine all ingredients in a microwaveable container, cover with lid,
> >leaving one corner open (to vent out the steam). *Nuke it for 10
> >minutes. *Blend (using a hand blender, or potato masher) until desired
> >consistency. *Serve warm, with heavy whipped cream.
>
> Oh lord that is *such* a good recipe... I can taste it already!!! What
> a great combination of flavour and texture!! :)
>
> Thanks... I've copied it down and I'll make some of that over the
> weekend.
>
> Welshdog

Good luck! Personally, I think this recipe works best if you mush it
just a bit, and leave in quite a few chunks. That's just personal
preference, of course, as is the heavy whipped cream, which I add
wherever possible... (because I can!)

Best,
Irina

Apple Sauce
 

"James Silverton" > wrote in message
...
> Nexis wrote on Tue, 2 Dec 2008 15:22:37 -0800:
>
>
>>>
>> Vanilla goes very well with the baked apples and raisins. My
>> mom makes a vanilla bean sauce and puts it in the bottom of
>> the bowl, then puts the apples in. Do you wrap them in pastry?
>
> I'll have to try. My usual method for one apple is to place it in a bowl,
> half fill with raisins and brown sugar and nuke for 4 minutes. Very quick,
> very simple and very low-fat!
> --
>
> James Silverton
> Potomac, Maryland


My mom makes them with pastry and without. My dad and I are both diabetic,
so the pastry isn't always a good idea ;) I'm not big on raisins usually,
but I do like craisins (dried cranberries) with the apples.

She makes a very simple vanilla bean custard (egg yolk, 1/2 & 1/2, a little
sugar, and the inside of a vanilla bean) to go with the apples...and it's
also good with poached pears.

kimberly
--
http://eating-sandiego.blogspot.com

Apple Sauce
 

Nexis wrote:
> "Welsh Dog" > wrote in message
> ...
>> I like apple sauce recipes. The easiest are obviously just a peeled,
>> cored *hard* apple like a Granny Smith with a little sugar and stewed
>> for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
>> etc.
>>
>> As I said a few seconds ago in another post, my own preference for
>> added spices include one or two cloves and/or an inch or so of cassia
>> bark which I feels gives it an 'edge'.
>>
>> Cassia Bark is better for apple sauce in my opinion because it adds a
>> 'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
>> too sweet... even with pork! :)
>>
>> Anyone got a favourite recipe they'd like to share with me?
>>
>> Welshdog

A few years ago a friend taught me a new way to make applesauce.
I like applesauce okay but was never really crazy about it. Then
I ate hers and it was a revelation.

She makes it in the microwave. All McIntosh (in my not-so-humble
opinion the only apple worth eating) and then she adds brown sugar
and a little butter. I cut up the apples and microwave them in a
covered dish sometimes with a little water (1-2 T.) until they
get mushy. Then I stir them around a little but leave lumps.
Then I add the sugar and butter and microwave a while longer
to blend everything. I don't usually even add cinnamon as
I like it just plain. If I do add cinnamon I only add a pinch.
I think next time I may try a little vanilla since I've been on a
vanilla binge recently. I would never add any other spices. I like
to taste the apple and to me spices interfere.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?