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Linda Williamson's Homemade Applesauce

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Serves 3 | Prep Time | Cook Time

Why I Love This Recipe

Another good recipe handed dwn from my Dutch great grandma :) The hardest part about making this sauce is picking the right apples but once you get it dwn to your favorites the hard parts done :) The secret is using 1/2 pie apples the kind that tend to hold there shape when baked in a pie (Like: Cortland, Granny Smith, Gold rush, Ida red, Johnagold, Rhode Island greening, Braeburn, Northern spy, and Pink lady) and 1/2 sauce apples ones that are also good in cider are good choices too. (Like: Melrose, Macintosh, Honeycrisp, Johnathan, Winesap,Arkansas black and Rome) The sauce pictured is a combo of Melrose and Cortland. You can add several dif types if you want as long as they are split even pie and sauce apples :) (I used about 1/2 cup Br sugar for this batch).You can get more ideas of apples to choose from here:

Ingredients You'll Need

14-15 Apples
About 2 cups water (just enough to cover apples)
2 tsp lemon juice
2 heaping TBS butter
1 tsp cinnamon
1/4- 3/4 cups light brown sugar (depends on sweetness of the apples)


Put water and lemon juice in pan

Peel, core cut in 1/2 and slice apples and add to pan stirring w/ each apple you add (the lemon stops the apples from browning to quick)

Add cinnamon, butter and brown sugar

Boil stirring constantly 'till it thickens then simmer 'till right consistancy

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