NEW CROP APPLESAUCE

New Crop Applesauce image

New-crop apples (that is, ones just picked) don't necessarily make it to supermarkets, where the general rule is to stock four or five dependable varieties that travel well. Those may come from eastern Washington or New Zealand or Peru. Not that there is anything intrinsically wrong with supermarket apples. They still have more or less the same health benefits and versatility in the kitchen. They just aren't going to make your heart beat faster. If you long for the thrill of new-crop apples, head to a farmers' market, a farm stand or an honest-to-goodness apple tree on a cool day. What you will find is firm, dense fruit, some with the leaves still attached. When you take your first bite into the crisp flesh, the sweet juices fairly drip upon the tongue, not at all like the apples you recall. Smack your lips and swoon.

Provided by David Tanis

Time 30m

Yield About 4 cups

Number Of Ingredients 4

Ingredients

6 firm apples, like Cortland or Macoun
1/2 cup sugar
1/2 small lemon, sliced 1/4- inch thick, seeds removed
1 short piece cinnamon stick

Steps:

Peel and core apples, then cut into large chunks. Put chunks in a wide heavy saucepan and add sugar, lemon and cinnamon stick. Mix with wooden spoon. Add 1/2 cup water.
Set pan over medium-high heat and bring to a brisk simmer. Reduce heat to medium-low, cover and cook until apples are soft, about 15 minutes. Remove lemon and cinnamon stick, then mash apples with wooden spoon, leaving mixture fairly rough. Serve warm, at room temperature or chilled.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 53 grams