Chunky Cinnamon Applesauce Recipe


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

We are able to trace the history of `recipes` way back into antiquity, certainly as far into history as early Egypt, and quite possibly further than that. In practice though, in the main part, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.

The truth of the matter is, the most ancient recipe in existence, according to experts is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`.

Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into starters, main course and afters, a very modern way of dining. Aspicius also describes how the Roman chefs made use of many herbs and spices, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida.

During the following few hundred years, the powerful families of the West tried to serve the most exotic banquets, and as a consequence, the best chefs and their recipes became highly prized. Even so, it was during the nineteenth century that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day.

By the time we get to the 1900s, recipe books are increasing in popularity due to more people being able to read, people having increased leisure time and disposable income.

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We hope you enjoy this Chunky Cinnamon Applesauce recipe.

 


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