RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Applesauce, Chunky Cinnamon - pareve
2 pounds sweet or tart cooking apples 1/4 cup ( 1/2 stick) butter 1 teaspoon fresh lemon juice 1 teaspoon ground cinnamon 4 to 6 tablespoons granulated sugar, or to taste Peel, halve and core apples. Cut them into thin wedges or slices. Heat butter in large, heavy, deep saute pan or flameproof casserole. Add apples and saute over medium-high heat, turning pieces over from time to time, 2 minutes or until they are coated with butter. Add lemon juice. Cover tightly and cook over low heat, stirring often, about 20 minutes or until apples are very tender. Stir in cinnamon and 4 tablespoons sugar. Cook over medium-high heat, stirring, until mixture is thick and nearly all liquid in pan vaporates. Taste and add more sugar if desired. Heat briefly to dissolve sugar. Serve warm or cold. Yield: 4 to 6 servings. [Posted as part of a collection of latke toppings.] Source: "Top Latkes with Smorgasbord of Sauces" Faye Levy ST. LOUIS POST DISPATCH (on-line edition), 12/6/93
