Re: LF applesauce

[Guest guest]

I've made it from the nt recipe and we all love it. We don't puree the apples

first, just quarter and cut out the cores. We don't use lemon rind...I used it

for the tapioca recipe and hated it so I stick with the juice. Ours is good but

slightly bland, I think the salt may help with that, thanks for the idea. Why

do you use whey?

C.

----- Original Message -----

From: allenerob

Sent: Sunday, May 05, 2002 12:36 PM

Subject: LF applesauce

has anyone made any?

i'm going to make some today and just plan to throw together some raw

pureed organic apples w/peel, organic lemon w/rind, honey, whey, a

little sea salt. maybe some currants too.

does that sound okay?

tia--

allene

[Guest guest]

hi, leslie--

> I've made it from the nt recipe and we all love it. <snip> Why do

you use whey?<

i was wanting to lactoferment some (raw), which is why i didn't use

the NT " sweets " recipe.

this is what i pureed in my juicer:

6 med large red delicious, including peel

1/2 lemon, including rind

1/2 C (approx) dark raisins

several whole allspice berries

an inch of ginger root

i left out salt because i'm running low. then i added 1T honey and

filled the jar. there wasn't going to be enough room for the whey, so

i took out about 1/4 C of the mixture and ate it with some cheese. it

was delicious!

i mixed in 1/4 C whey, closed jar, left out for 2 days in my

hot & humid apt, then put in fridge.

i will report soon on how the lactofermented product turned out.

allene in sc

ps: the raisins add a lot of sweetness and make it look like apple

butter.

[Guest guest]

effervescent! like cider.

allene, heading for a 2nd helping