Wednesday, August 22, 2012

RASPBERRY CINNAMON APPLESAUCE

1 pkg (10-oz) frozen red raspberries in lite syrup, thawed
3 cinnamon sticks
4 lbs Granny Smith apples, peeled, cored, & coarsely chopped
Sugar, optional if needed

Place raspberries, cinnamon, and apples in a large saucepot or Dutch oven.  Bring the mixture to a boil; reduce heat to low and cover.  Simmer for 15 to 20 minutes or until the apples are tender, stirring occasionally.  Stir in sugar, if using.  Remove the cinnamon sticks.  Pour into a container with lid, cool down and refrigerate.

Yield: 6 cups

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