Rome Applesauce

Course : Fruits
Serves: 1
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4 pounds rome apple
1 Cup sugar
2 tablespoons lemon juice

Preparation / Directions:

peel, core, and coarsely dice the apples place in a heavy saucepot with 2 ounces water set pan over a low flame and heat until softened, stirring often add sugar to taste (sauce should remain tart, not too sweet) add a few drops lemon juice to taste pass through a strainer or food mill simmer to thicken sauce as necessary serve warm, chilled, or at room temperature


Nutritional Information:

986 Calories (kcal); 6g Total Fat; (4% calories from fat); 3g Protein; 255g Carbohydrate; 0mg Cholesterol; 0mg Sodium

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