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August 21, 2010

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The way I'd do it would be to peel and quarter three apples (1 granny Smith to hold its shape and two others) and place in a saucepan over medium heat. Add a little apple juice concentrate (or brown sugar if you want), 1 tsp. cinnamon, a dash of mace and nutmeg, a pinch of salt, and about 2 tsp. lemon juice. Cook over medium-low heat until the apples are cooked through but retain some of the shape. Removeasdf half the apples and puree and return to the chunky ones. Yummy!

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