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Thread: applesauce

  1. #1
    Cindy Fuller Guest

    Default applesauce

    My normal homemade applesauce recipe calls for Rome apples and cinnamon.
    Unfortunately, Romes aren't common here in Washington. I bought a bag
    of Jonagolds for the latest batch. This time, instead of cinnamon, I
    chopped in a knob of fresh ginger and threw in some crystallized ginger
    to boot. Interesting! The ginger sort of sneaks up on you, but doesn't
    overwhelm the taste of the apples. The SO approved.

    Cindy

    --
    C.J. Fuller

    Delete the obvious to email me

  2. #2
    Steve Freides Guest

    Default Re: applesauce

    Cindy Fuller wrote:
    > My normal homemade applesauce recipe calls for Rome apples and
    > cinnamon. Unfortunately, Romes aren't common here in Washington. I
    > bought a bag of Jonagolds for the latest batch. This time, instead
    > of cinnamon, I chopped in a knob of fresh ginger and threw in some
    > crystallized ginger to boot. Interesting! The ginger sort of sneaks
    > up on you, but doesn't overwhelm the taste of the apples. The SO
    > approved.
    >
    > Cindy


    Ginger in applesauce sounds interesting.

    -S-



  3. #3
    Gary Guest

    Default Re: applesauce

    Steve Freides wrote:
    >
    > Cindy Fuller wrote:
    > > My normal homemade applesauce recipe calls for Rome apples and
    > > cinnamon. Unfortunately, Romes aren't common here in Washington. I
    > > bought a bag of Jonagolds for the latest batch. This time, instead
    > > of cinnamon, I chopped in a knob of fresh ginger and threw in some
    > > crystallized ginger to boot. Interesting! The ginger sort of sneaks
    > > up on you, but doesn't overwhelm the taste of the apples. The SO
    > > approved.
    > >
    > > Cindy

    >
    > Ginger in applesauce sounds interesting.


    I take store bought apple sauce and add....not cinnamon but a bit of brown
    sugar. I first tried that about a year ago and accidently discovered my
    gramma's secret recipe. She would make it from real apples but the brown
    sugar was the secret ingredient that it took me so long to discover.

    Try it sometime with brown sugar only.

  4. #4
    Cindy Fuller Guest

    Default Re: applesauce

    In article <[email protected]>, Gary <[email protected]> wrote:

    > Steve Freides wrote:
    > >
    > > Cindy Fuller wrote:
    > > > My normal homemade applesauce recipe calls for Rome apples and
    > > > cinnamon. Unfortunately, Romes aren't common here in Washington. I
    > > > bought a bag of Jonagolds for the latest batch. This time, instead
    > > > of cinnamon, I chopped in a knob of fresh ginger and threw in some
    > > > crystallized ginger to boot. Interesting! The ginger sort of sneaks
    > > > up on you, but doesn't overwhelm the taste of the apples. The SO
    > > > approved.
    > > >
    > > > Cindy

    > >
    > > Ginger in applesauce sounds interesting.

    >
    > I take store bought apple sauce and add....not cinnamon but a bit of brown
    > sugar. I first tried that about a year ago and accidently discovered my
    > gramma's secret recipe. She would make it from real apples but the brown
    > sugar was the secret ingredient that it took me so long to discover.
    >
    > Try it sometime with brown sugar only.


    I usually don't add any sugar to my applesauce, although this batch had
    a little sugar from the crystallized ginger. I also used a little bit of
    sweet cider as the liquid to cook down the apples.

    Cindy

    --
    C.J. Fuller

    Delete the obvious to email me

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