Cocktails
DessertsBy Sylvie
SYLVIE’S APPLE SAUCE
Preparation : 20 min.
Cooking : 10 to 15 min.
Portions : 600 ml (2 ½ cups)
Our cousin Sylvie's apple sauce is always made as a duo with Benoît. Benoit is our official peeler. And as he already has his hands in, he takes care of the coring and the cutting. All you have to do is find your own Benoit and name him or her your official peeler and you can make this timeless classic recipe.
INGREDIENTS
Ingredients
1.8 kg (4 lb) Cortland apples
About 60 ml (¼ cup) of water
125 ml (½ cup) maple syrup or sugar (to taste)
Ground cinnamon (optional)
Preparation
Peel, core and cut the apples into thin quarters (that’s Ben’s job!)
Place the cut apples in a sauce pan.
Pour a little water into the sauce (about 60 ml (¼ cup)). For a sweeter apple sauce, add sugar or maple syrup (according to your taste).
Bring to a boil and simmer for 10 to 15 minutes.
Sprinkle with a pinch of cinnamon if you feel like it.
Keeps for one to two weeks in the refrigerator.
Notes
Family’s trick
To stock up, put the hot apple sauce in hot sterilized mason jars. Is apple sauce too popular at your house? Let it cool, then refrigerate. It will keep for one to two weeks.
