Monday, November 25, 2013

Meyer Lemon Applesauce

It is both apple season and Meyer Lemon season, so when I saw this recipe in the November 6th edition of the St. Louis Post-Dispatch I could not resist!  As I am intensely busy with Thanksgiving prep, though, I decided to just toss all of the ingredients into my 1.5 quart crockpot, set it to low, and let it go all day.  I used a combination of Granny Smith, Honey Crisp, and Melissa’s Organic Crimson Gold Apples.  It was so good that we were fighting over the last spoonful.

Meyer Lemon Applesauce

Yield: 3 cups
4 large apples, peeled, cored and chopped into ½-inch pieces
½ cup sugar
¼ cup water
Zest and juice of 1 Meyer lemon
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of kosher salt

In a heavy saucepan over medium heat, combine the apples, sugar, water, lemon zest and juice, cinnamon, nutmeg and salt. Cook, stirring often, until the apples are very soft and some have broken down completely, 15 to 20 minutes. Serve the applesauce warm or chilled. The applesauce will keep, tightly covered in the refrigerator, for 1 week.

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1 comment:

Lisa Boyle said...

This sounds SO good! We love apple recipes here. :-) Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week.