Grpa's Homemade Applesauce

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   1.

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   Dissolve the sugar in the water over low heat in a medium saucepan.

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   Add thyme, peppercorns, vinegar, and lemon zest.

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   Stir and simmer uncovered over low heat for about 10 minutes.

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   Add apples and simmer another 10 minutes until apples are soft, but not mushy.

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   2.

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   Using a slotted spoon, remove apples to a food processor (or heavy-duty blender), saving the liquid.

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   Pulse apples to your preferred consistency.

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   3.

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    Boil reserved apple cooking liquid until reduced to 1 cup.

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    Strain liquid, discarding solids, and stir this syrup into the apple puree.

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    My Note: Use a firm, tart apple variety, such as Granny Smith.

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    If you like yours with cinnamon, replace the thyme with 1 cinnamon stick or stir in some ground cinnamon to taste at the end.

* Per serving · 4 servings · Values may vary.

No additional tips available.