Chunky Maple Apple Sauce
#166601 - 04/03/05 12:35 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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This recipe comes (modified slightly) from my well-worn copy of Almost Vegetarian by Diana Shaw, and was intended to be the filling for crepes... but it's really good as is!
1/4 cup raisins
4 Granny Smith apples, peeled, cored, and chopped
1 tsp lemon juice
2 tbsp maple syrup
Pinch mace (or substitute nutmeg)
Pinch cinnamon
2 tbsp apple juice (water is fine too)
1/2 tsp vanilla
Place the raisins in a small bowl, cover with water, and microwave on high for 5 minutes, adding more water if necessary to keep them covered. Allow to sit while you make the applesauce.
Place the apples in a heavy-bottomed nonreactive saucepan, add the lemon juice and stir to coat. Add the remaining ingredients, and bring to a simmer over medium-low heat. Continue to cook, covered, stirring often, until the apples break down into a chunky sauce, about 30 minutes. (Note: It actually took 15 minutes on my stove!)
Drain the raisins well and stir them in. Especially tasty served warm! Makes 4 servings.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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This sounds amazing! (And you know my obsession with applesauce  )
Definitely going to try this one soon! 
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OMG...another must try.... move over boring ole apple sauce here comes something chunkier!! LOL
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OK, finally adding raisins & Granny Smith apples to my shoppin list for this weekend!! 
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Dumb blonde question, as always...  
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http://ibsblondie13.blogspot.com/
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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A nonreactive saucepan is one in which the material of the pan does not chemically react to heat.
Check out this link: Nonreactive Saucepan
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>>>>>>>><<<<<<<<
Michelle
IBS-A, pain predominant
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The link explains it all. Hey, I'm not blonde, and I would have had to look it up too.
I've honestly never had any problems with my assorted medley of cheap thrift-store saucepans, so you probably won't have a problem with whatever you're using. Just don't use cast iron!
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I'd just figured it was another one of those things you just 'know', and I didn't!! Well, the only pans I have are non-stick ones, so I'll give it a try and let you know if it works...
It sounds yummy! 
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http://ibsblondie13.blogspot.com/
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Hi,
After years of cooking, I finally discovered what is meant by non-reactive pans. Some saucepans react to acid foods such as tomato sauce and impart a flavor to the sauce that changes the taste.Cast iron pans do this and sometimes certain kinds of aluminum(like the old Club aluminum)do too. Stainless steel is fine and usually you can make applesauce in any saucepan and it will be fine.
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Joaniebird
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