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Apple Puree




Source of Recipe


Family Passdown


List of Ingredients




1 lb. ripe, sweet apples (mcintosh are the best)
1/2 cup water

Recipe



Remove stems and blossoms. Quarter apples, then cut smaller, leaving skin and core in tact. Apples will be sweeter this way. Place in saucepan. Add, water and cover, bring to a boil. Cook slowly for 15-20 minutes, until tender. Press apples through food mill. Place in bowl. Stir inas much reserved juice as required to make desired consistency. Apples may be cored before putting through blender, if your blender won't puree apple peel, apples may be peeled lightly before cooking. Turn puree into icecube trays. Freeze. Makes about 14 cubes.