Apples and oranges
 

I'm making applesauce frequently these days for my wife, who's
recovering from hip-replacement surgery. My method is to chunk up
about a kilogram of cored but unpeeled apples, add some water and a
tablespoon or so of lemon juice (to keep the apples from oxidizing),
and cook covered over low heat for about 30 minutes or until the
apples fall apart. I then remove the lid, increase the heat, and boil
vigorously until I have the consistency I want. I let the apples cool
and take a stick blender to them to get a puree.

For the most recent batch I didn't have a lemon handy but I did have
an orange that was "past its prime" so to speak. I juiced the orange
and used that instead of lemon juice. I also threw in about a quarter
of the orange's peel, which I removed before the blender-stick step.

My wife loves the result and says that's how I should make it from now
on.

--
Bob
St Francis would have done better to preach to the cats

Apples and oranges
 

"Opinicus" wrote in message
l.which.is.quite.invalid...

I'm making applesauce frequently these days for my wife, who's
recovering from hip-replacement surgery. My method is to chunk up
about a kilogram of cored but unpeeled apples, add some water and a
tablespoon or so of lemon juice (to keep the apples from oxidizing),
and cook covered over low heat for about 30 minutes or until the
apples fall apart. I then remove the lid, increase the heat, and boil
vigorously until I have the consistency I want. I let the apples cool
and take a stick blender to them to get a puree.

For the most recent batch I didn't have a lemon handy but I did have
an orange that was "past its prime" so to speak. I juiced the orange
and used that instead of lemon juice. I also threw in about a quarter
of the orange's peel, which I removed before the blender-stick step.

My wife loves the result and says that's how I should make it from now
on.

===

Pleased it turned out well:) I can't begin to count the stuff I have made
differently that turned out to be popular:))

Apples and oranges
 

"Opinicus" > wrote in message
l.which.is.quite.invalid...
> I'm making applesauce frequently these days for my wife, who's
> recovering from hip-replacement surgery. My method is to chunk up
> about a kilogram of cored but unpeeled apples, add some water and a
> tablespoon or so of lemon juice (to keep the apples from oxidizing),
> and cook covered over low heat for about 30 minutes or until the
> apples fall apart. I then remove the lid, increase the heat, and boil
> vigorously until I have the consistency I want. I let the apples cool
> and take a stick blender to them to get a puree.
>
> For the most recent batch I didn't have a lemon handy but I did have
> an orange that was "past its prime" so to speak. I juiced the orange
> and used that instead of lemon juice. I also threw in about a quarter
> of the orange's peel, which I removed before the blender-stick step.
>
> My wife loves the result and says that's how I should make it from now
> on.

Cool! I mixed pears into mine when we had a ton of pears.