Apple Sauce, Batch 2

[jennythereader]

Tonight I made a second batch of apple sauce. I made a few slight changes to the recipe and I'd say that this version is just as good.

+ More varied apples: Where the first batch was mostly one type of apple, this batch was split fairly evenly between two types. I think this made the flavor a little more complex and interesting.
+ Less sugar: I reduced the sugar from 2 TBSP to 1. The first batch is a bit too sweet for me, and this was better. I might even leave the sugar out of the next batch.
- Less water, and
- Longer intervals between stirring: I scorched the sauce at the bottom of the pan. I blame these two changes for that.
* Same amount of cinnamon. Enough that it smells wonderful while cooking, but not enough that you can really taste it in the finished sauce. I'll use more in the next batch.

Comments

[shannon730.livejournal.com]

My recipe is from Zhender's cookbook from Frankenmuth. I almost always adjust the sugar to less than a cup, and don't use real sugar. Actually I rarely follow the recipe exactly for apples, water, anything...and I know I use more cinnamon than it says. I have actually decided I prefer homemade to store brought though...I would also suggest staying way from any yellow apples, they make it very, very watery.

[jennythe-reader.livejournal.com]

I'm not a big fan of yellow apples, so I probably won't have them in the house in the first place.