自制苹果酱

Name: 自制苹果酱
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 lb 苹果 约8–10个中等苹果；混合品种效果最佳（见提示）; 0.5 cup 水; 2 tbsp 柠檬汁 新鲜挤压; 3 tbsp 细砂糖 根据苹果的甜度调整; 1 tbsp 红糖 压实；增加深度; 1 tsp 肉桂粉; 1 pinch 粗盐; 0.125 tsp 肉豆蔻粉; 0.5 tsp 纯香草精 离火加入

调味品40 分钟8 份简单

关于此食谱

一款经典、简单的自制苹果酱，由新鲜苹果、一点肉桂和恰到好处的糖制成，让天然水果的风味闪闪发光。这个可靠的食谱不到一小时就能完成，只需最少的努力——无需任何花哨的设备。无论是温热地配猪排食用、铺在煎饼上，还是直接从碗里吃，这都是你每年秋天会反复制作的食谱。

步骤说明

1
Peel, core, and quarter all the apples. Cut each quarter into 2–3 chunks (roughly 1-inch pieces) so they cook evenly. No need to be precise — they'll all break down.
2
Add the apple chunks, water, and lemon juice to a large pot. Stir to combine. The lemon juice brightens the flavor and helps prevent browning.
3
Bring the pot to a boil ^[over medium-high heat], then reduce the heat ^[to medium-low]. Cover and simmer, stirring occasionally, until the apples are completely tender and falling apart, about 20–25 minutes.
4
Remove the pot from heat. Add the granulated sugar, brown sugar, cinnamon, salt, and nutmeg (if using). Stir well to combine and let the residual heat dissolve the sugars.
5
Mash the apples with a potato masher to your preferred consistency — a few rough strokes gives you a chunky, rustic sauce; more mashing yields a smoother result. For very smooth applesauce, use an immersion blender or pass through a food processor.
6
Taste and adjust: add more sugar if the apples were tart, more cinnamon for warmth, or a splash more lemon juice for brightness. Stir in the vanilla extract (if using) now, while the sauce is still warm.
7
Serve warm immediately, or let cool to room temperature before transferring to airtight container. Refrigerate for up to 10 days or freeze for up to 3 months.

自制苹果酱

调味品40 分钟8 份简单

关于此食谱

步骤说明

1
Peel, core, and quarter all the apples. Cut each quarter into 2–3 chunks (roughly 1-inch pieces) so they cook evenly. No need to be precise — they'll all break down.
2
Add the apple chunks, water, and lemon juice to a large pot. Stir to combine. The lemon juice brightens the flavor and helps prevent browning.
3
Bring the pot to a boil ^[over medium-high heat], then reduce the heat ^[to medium-low]. Cover and simmer, stirring occasionally, until the apples are completely tender and falling apart, about 20–25 minutes.
4
Remove the pot from heat. Add the granulated sugar, brown sugar, cinnamon, salt, and nutmeg (if using). Stir well to combine and let the residual heat dissolve the sugars.
5
Mash the apples with a potato masher to your preferred consistency — a few rough strokes gives you a chunky, rustic sauce; more mashing yields a smoother result. For very smooth applesauce, use an immersion blender or pass through a food processor.
6
Taste and adjust: add more sugar if the apples were tart, more cinnamon for warmth, or a splash more lemon juice for brightness. Stir in the vanilla extract (if using) now, while the sauce is still warm.
7
Serve warm immediately, or let cool to room temperature before transferring to airtight container. Refrigerate for up to 10 days or freeze for up to 3 months.