Applesauce was the first recipe I ever learned. My Mexican grandmother taught me how and she didn't use any measuring tools. She would add a dash of this, a hint of that, and it would turn out perfectly every time. This recipe is one of my all-time favorites. You served it straight from the pan with a scoop of vanilla ice cream for dessert, or with yogurt and granola in the morning for a perfect breakfast parfait. Enjoy!
Ingredients
1 large oranges, zested and juiced
3 pounds apples (about 6 to 8 apples)
1/2 cup sugar
2 tsp cinnamon
2 cinnamon sticks
1/2 tsp allspice
1/2 tsp nutmeg
1 large oranges, zested and juiced
3 pounds apples (about 6 to 8 apples)
1/2 cup sugar
2 tsp cinnamon
2 cinnamon sticks
1/2 tsp allspice
1/2 tsp nutmeg
Directions
1. Peel, quarter, and core the apples.
2. Toss readied apples in the orange juice, spices, and sugar.
3. Pour apple mixture into large 8-quart pan, add enough water to cover apples and boil mixture until water has boiled out, approximately 45 minutes to 1 hour.
4. Cool completely and store in an airtight container for 7 days.
1. Peel, quarter, and core the apples.
2. Toss readied apples in the orange juice, spices, and sugar.
3. Pour apple mixture into large 8-quart pan, add enough water to cover apples and boil mixture until water has boiled out, approximately 45 minutes to 1 hour.
4. Cool completely and store in an airtight container for 7 days.