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Recipe Page


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Recipe Page
All Recipes
Side Dishes
(Apples in Red Jelly)
(Artichokes, Boiled)

Classic side dish with colonial accent

Makes 6 cups

  1. 1/4 pound (1 stick) unsalted butter
  2. 16 apples (Gala, Granny Smith, or McIntosh), peeled, cored, and cut into 1/2 - inch
  3. wedges
  4. 1 lemon, juiced
  5. 1 cinnamon stick
  6. 1 1/4 cups granulated sugar
  7. 1/2 cup maple syrup
  8. 1/8 teaspoon freshly grated nutmeg

  1. In a large saucepan over medium heat, melt the butter.
  2. Add the apples, lemon juice, and cinnamon stick; cook, stirring occasionally, until the apples are fork tender, about 10 minutes.
  3. Add the sugar, maple syrup, and nutmeg, and stir to combine. Cook at a simmer, stirring occasionally, until the apples are soft and mashed, about 25 minutes.
  4. Remove from the heat and cool to room temperature. If you prefer a smoother consistency, place the cooled applesauce in a blender or food processor and puree until it reaches the desired consistency.
  5. Store refrigerated in an airtight container for up to 1 week.

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Recipe Page
All Recipes
Side Dishes
(Apples in Red Jelly)
(Artichokes, Boiled)

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