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
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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