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Tuesday, October 9, 2012
Tipsy Applesauce
I have made applesauce for the past several years. This was the first
year I experimented with Brandied Apples, and I had a
bit of brandy syrup left after that project. Rather than wasting good
brandy, I decided to make Brandied Applesauce. Here's my rough recipe
since I never measure anything when making applesauce.
Brandied Applesauce
As many apples as can fit into your heavy cooking pot (cored and cut into chunks)
About 2 inches of water in the bottom of your pot
1/2 cup brandy
Sugar to taste
Cinnamon to taste
Cook until apples are mushy. Process through a food mill to remove skins and turn the apples into a pulp. Stir in sugar and cinnamon. Pack into hot jars leaving 1/2-inch headspace. Process in hot water bath 20 minutes.
Brandied Applesauce
As many apples as can fit into your heavy cooking pot (cored and cut into chunks)
About 2 inches of water in the bottom of your pot
1/2 cup brandy
Sugar to taste
Cinnamon to taste
Cook until apples are mushy. Process through a food mill to remove skins and turn the apples into a pulp. Stir in sugar and cinnamon. Pack into hot jars leaving 1/2-inch headspace. Process in hot water bath 20 minutes.
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