I found this recipe in The Silver Palate Good Times Cook Book, 1985.
I made big batches and froze portions in ziplock bags. It has a freshness of taste and a great texture not found in store-bought.
Ingredients
20 large Granny Smith apples, peeled, cored and diced
1/2 cup brown sugar
1/2 cup apple cider
1/4 cup water
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (scant) teaspoon vanilla extract
Place the apples in a large saucepan and pour in the cider. Simmer uncovered over medium-high heat for 40 minutes, stirring every 5 minutes or so to prevent sticking.
Stir in the sugar, cinnamon, and nutmeg and continue to cook, stirring to break down the apples, until it is a chunky sauce. Sometimes I added a little red current jelly to the mix. Once
I even threw in some raisins. Serve cool, room temperature, or warm.
I made big batches and froze portions in ziplock bags. It has a freshness of taste and a great texture not found in store-bought.
Ingredients
20 large Granny Smith apples, peeled, cored and diced
1/2 cup brown sugar
1/2 cup apple cider
1/4 cup water
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (scant) teaspoon vanilla extract
Place the apples in a large saucepan and pour in the cider. Simmer uncovered over medium-high heat for 40 minutes, stirring every 5 minutes or so to prevent sticking.
Stir in the sugar, cinnamon, and nutmeg and continue to cook, stirring to break down the apples, until it is a chunky sauce. Sometimes I added a little red current jelly to the mix. Once
I even threw in some raisins. Serve cool, room temperature, or warm.