Cut an apple into eight slices, remove seeds and peel. Cut each slice into four pieces.
Put one inch of water into the bottom of a pan. Add apple pieces. (If you are doing more than one, add apple pieces and then add enough water that they're all floating; an inch is enough for one apple, but ymmv depending on the size of your pot and apple pieces if you make a bigger batch.)
Bring to a boil. Cover and reduce heat to medium-high. Cook for fifteen minutes.
Drain. Mash flat on a flat surface (I recommend a paper plate.)
Add a dollop of jam, a squiggle of honey, or a dash of cinnamon if desired.
The cooking time is for ONE McKintosh apple, though; if you are doing more than one, or are using a different variety you may have to experiment a little. If you want to set it cooking while you do other things, you can just quarter, core and peel, but then it's a little trickier to determine it's done.
I recommend Jonathans, actually, if you can get them; they're what my mom uses and it makes a tart, strong taste. They may need a little sugar, depending on how tart you like it.
(If you add in a strainer, you don't have to peel them, and it's less exercise for the arm muscles.)
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asenathwaite
(no subject)
Date: 2009-10-21 03:18 am (UTC)Cut an apple into eight slices, remove seeds and peel. Cut each slice into four pieces.
Put one inch of water into the bottom of a pan. Add apple pieces. (If you are doing more than one, add apple pieces and then add enough water that they're all floating; an inch is enough for one apple, but ymmv depending on the size of your pot and apple pieces if you make a bigger batch.)
Bring to a boil. Cover and reduce heat to medium-high. Cook for fifteen minutes.
Drain. Mash flat on a flat surface (I recommend a paper plate.)
Add a dollop of jam, a squiggle of honey, or a dash of cinnamon if desired.
The cooking time is for ONE McKintosh apple, though; if you are doing more than one, or are using a different variety you may have to experiment a little. If you want to set it cooking while you do other things, you can just quarter, core and peel, but then it's a little trickier to determine it's done.
I recommend Jonathans, actually, if you can get them; they're what my mom uses and it makes a tart, strong taste. They may need a little sugar, depending on how tart you like it.
(If you add in a strainer, you don't have to peel them, and it's less exercise for the arm muscles.)