Frank loves this recipe. He’s normally not fond of Granny Smith apples, but he likes them cooked, in this recipe.
5 to 6 medium-sized tart apples (about 2 pounds)
2 to 4 tablespoons water
1 to 2 tablespoons sugar, to taste (optional)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Peel apples, if desired; remove cores and seeds. Cut apples into chunks; place in medium-sized saucepan. Add 2 tablespoons water, sugar if desired, cinnamon, and nutmeg. Over medium heat, bring to a boil. Reduce heat to low; cover and cook 20 to 30 minutes or until apples are very tender, stirring occasionally and adding more water if necessary. Remove from heat and stir until large lumps disappear and mixture is fairly smooth. If apples are used unpeeled, strain sauce in food press or mill to remove skin. Let stand until cool; refrigerate until ready to serve.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission