Ingredients
4 medium cooking apples, peel/core
1 and cut into eighths
1/2 cup water
1/2 cup packed brown sugar
3/4 tsp ground cinnamon
1/4 tbsp ground nutmeg
Directions
Heat apples and water to boiling over medium heat; reduce heat.
Simmer uncovered 10 to 15 minutes, stirring frequently to break up
apples, until tender. Stir in brown sugar, cinnamon and nutmeg. Heat
to boiling; boil and stir 1 minute. Serve warm or cold. Cover and
refrigerate up to 2 days or freeze up to 2 months. ABOUT 3 CUPS
APPLESAUCE Microwave Directions: Decrease water to 1/4 cup. Place
apples and water in 2-quart microwavable casserole. Cover tightly and
microwave on high 8 to 10 minutes, stirring after 4 minutes, until
apples are tender. Mash apples slightly with fork. Stir in brown
sugar, cinnamon and nutmeg. Cover tightly and microwave 2 to 3
minutes or until mixture boils. Continue as directed. Betty Crocker's
Old-Fashioned Cookbook, c1990, 1992
Servings: 6 servings
Chunky Cinnamon Applesauce Recipe brought to you by Recipe Ideas
Categories: Applesauce; Fruit; Sauce
The History of Recipes
It is possible to follow the history of written recipes back into ancient history, certainly as far as the Egyptians, and quite possibly further than that. Having said that, generally, these old cookbooks were just primitive hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered so far, according to historians are some stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius created some documents detailing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. This early Roman chef recounts how the chefs of Roman times made use of a good variety of spices and herbs, including a few you will know like basil, mint and parsley. For the centuries that followed, the rich families of the West competed to lay on the best banquets, and because of this the best chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes to help cooks of their time. The introduction of the TV brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chunky Cinnamon Applesauce recipe.
