Updated Tuesday, April 30th, 2013
Yield: About 1-1/2 quarts
Place the apples in a large Dutch oven. Add water, sugar, and cinnamon. Set on medium -- low heat and simmer until tender, stirring occasionally. Remove from heat and puree with a rotary beater on slowest speed to the desired consistency.
Stir in the raisins. When the sauce has cooled, pour it into a glass or plastic container and store in the refrigerator. Serve either warm or cold.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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