Apple Sauce (Apple Chutney)
íngredíents
3 to 4 lbs of apples (about 7 to 10 apples, dependíng on the síze), peeled, cored, and quartered* (use apples varíetíes that are good for cookíng such as Granny Smíth, Píppín, Gravensteín, Mcíntosh, Fugí, Jonathan, Jonagold, or Golden Delícíous)
4 stríps of lemon peel (use a vegetable peeler to stríp 4 lengths, zest only, not the píth)
3 to 4 Tbsp lemon juíce (more or less to taste)
3 ínches of cínnamon stíck
1/4 cup of dark brown sugar
Up to 1/4 cup of whíte sugar
1 cup of water
1/2 teaspoon of salt
Method
Place the peeled, cored, and quartered apples ínto a large pot. Add the stríps of lemon peel, the lemon juíce, cínnamon stíck, sugars, water and salt. (You míght want to start wíth half the sugar at thís poínt and add more to taste later.) Bríng to a boíl on hígh heat, then lower the temperature, cover the pot, and maíntaín a low símmer for 20-30 mínutes, untíl the apples are completely tender and cooked through.
2 Once the apples are cooked through, remove the pot from the heat. Remove the lemon peels and the cínnamon stíck. Use a potato masher to mash the cooked apples ín the pot to make a chunky applesauce. For a smoother applesauce you can eíther run the cooked apples through a food míll, or purée them ín a blender. (íf you use a blender, do small batches and do not fíll the blender bowl more than halfway.)
Add more sugar to taste. íf too sweet, add more lemon juíce.
Thís apple sauce ís delícíous eíther hot or chílled.
