Apple Sauce

Preparation info
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By Robert Carrier

Published 1965

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  • ½ pound cooking apples
  • 4-6 tablespoons water
  • 1 tablespo


Peel, core and slice apples thinly into a bowl of acidulated water (water with a little lemon juice) to keep colour fresh. Drain apple slices and combine with the water, sugar and nutmeg in a small saucepan. Simmer, stirring frequently, until apples are reduced to a pulp. Add the butter and mash unti