Apple Time
Sep 30, 2010 | From the kitchen of Rose
What is a more perfect combination than pork chops and apple sauce! And apple sauce is so easy to make. Just cut and core the apples, toss with 3 to 4 tablespoons of sugar per pound of apples and 1 tablespoon of lemon juice. Add a 1/2" stick of cinnamon if desired. Let it sit for about 20 minutes until liquid forms. Bring to a boil and simmer covered for 20 to 30 minutes until the apples soften. Cool and press through a strainer.
The secret to the dreamy pink color is to choose red apples and leave the skin on while simmering.
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Rose Levy Beranbaum in reply to comment from Zach Townsend
10/20/2010 10:46 AM
thanks zach! reminds me of that photo you took of me in paris wearing the rain hat you found for me!
janet, i was seriously tempted to add a swirl of crème fraîche but resisted. yogurt--yes!
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Zach Townsend
10/10/2010 05:40 PM
I love the "Happy Me" photo of you Rose. Very candid and shows your genuine nature.
Zach
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Rose Levy Beranbaum in reply to comment from Rachelino
10/10/2010 01:36 PM
I went to PS 93!
No I don't put liqueur in apple sauce-- I so love the flavor of the fall apples I somehow don't feel the need to give it the 'uplift' !
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Jeanne
10/09/2010 11:43 AM
Times don't change!! My teachers had us make applesauce in elementary school (PS 108)...in 1954! And my grandson made applesauce in school today.
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Rachelino
10/07/2010 04:15 PM
This is beautiful! I must make it with the red skins.
Rose, do you ever put liquor in your applesauce? One recipe I used to make had a Tbsp or so of something in it, possibly brandy or cognac, but I cannot remember what it was! It was wonderful.
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Janet
09/30/2010 07:23 PM
Rose, I have been making the applesauce recipe from your 'Roses Celebrations' cookbook since the mid 90's. In fact I just made my first batch of the new apple season last week. The Macintosh apples seem particularly good this year. Very fragrant. My favorite way to eat it is with low-fat yogurt. It's a wonderful combination. This recipe also freezes really well. I freeze it in Zip-Lock bags so I can get as much as I can in my freezer! Mac's seem to have a pretty short season and don't store very well.
Any way...Thanks for a great recipe and many years of happy eating!
Janet
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Bill
09/30/2010 12:22 PM
Rose:
This looks just wonderful. I've never made apple sauce...well that isn't exactly true. When I was in kindergarten (P.S.216 in Brooklyn) our teacher asked each of us to bring an apple. We were trotted down the the cafeteria, and we made apple sauce. My friend Michael brought this scary looking rotting apple (which if I remember correctly went into the mix as well). It turns out that his mother assumed that we would be using them in some sort of craft project and that it wouldn't be eaten!
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