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Apple Sauce Recipe
By Pig on a Spit - Apr 29, 2008 |
 
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Often a more bland food or one high in fat, such as roast pork is much more palatable if a highly seasoned sauce or a food of an entirely different flavor is served with it.
Apple sauce or baked apples are usually served with roast pork for this purpose.
When apple sauce is to be made, apples that are somewhat sour and that will cook soft easily should be selected.
Apple sauce is usually served when roast pork is the main dish of a meal, but is just as appetizing when served with many other food types.
Ingredients:
10 medium-sized apples
1/2 c. water
1 c. sugar.
Making the Apple Sauce:
Wash the apples, cut them in quarters, remove the cores, and, if desired, peel them.
Put them into a saucepan, add the water, and allow them to cook until they are very soft. If the apples are inclined to be dry, a little more water may be necessary.
When done, force them through a colander or a sieve, add the sugar to the pulp, and return to the stove.
Cook until the sugar is completely dissolved and, if necessary, until the apple sauce is slightly thickened, stirring frequently to prevent scorching.
Remove from the heat, and season with lemon peel cut fine, cinnamon, or nutmeg.
If there are apples in supply that do not cook well for apple sauce, they may be peeled, quartered, and cored, and cooked with the sugar and water.
Then, instead of being forced through a sieve, they should be allowed to remain in pieces in the sirup.
This page is from our Pork Gravy and Sauces category.
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