Apple Sauce

Sauce Marmelade de Pommes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Large Apples
  • 2 Tablespoonfuls of Butter
  • 4 Cloves, Ground
  • A Stick of Cinnamon, Ground Fine
  • A Cupful of Water
  • Sugar to Taste


Cut the apples into pieces, peel and let them boil till mashed into a jelly, stirring frequently, to prevent burning. Add the ground cloves and the stick of cinnamon, ground fine. Let them boil at least three-quarters of an hour, mashing as they become tender. Then take off the fire, and press them through a coarse sieve. Add sugar to taste, add the butter, and set all back on the fire, and let it simmer gently for five minutes longer. Set to cool in a dish, and serve with Roast Pork or Roast Goose. The Sauce must not scorch, or the taste will be spoiled.