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Chunky Cinnamon Applesauce

Western.Chefs's picture
Ingredients
  Apples 6 Pound
  Cold water 1 Cup (16 tbs)
  Firmly packed light brown sugar 1 Cup (16 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Cinnamon sticks 4 , broken
  Lemon juice 1 Tablespoon
Directions

1. Pare and core the apples, then cut them into 1-inch chunks. In a large stainless steel or enameled stockpot, bring the apples, water, sugar, cinnamon, cloves, and cinnamon sticks to a full rolling boil over moderate heat. Lower the heat, cover, and simmer, stirring often, for 10 minutes.
2. Remove the cover and cook, stirring often, 10 minutes longer or until the apples are very tender. Remove from the heat, discard the cinnamon sticks, and stir in the lemon juice.
3. Meanwhile, sterilize 4 one-pint canning jars. Spoon in the applesauce, leaving a 1/2-mch head space in each jar; wipe the rims well and seal.
4. Process in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for up to 6 months.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Storage: 
Preserving
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Apple
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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