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Photo By Ellen Easton ©2011 - All Rights Reserved
Check out more of Ellen Easton's
Tea Travels™
articles and recipes.
Learn about the
History of English High Tea and more delicious
Afternoon Tea Recipes.
Baked Apple Sauce
Recipe Type:
Condiments and Sauces,
Apples,
Lemons
Yields: 2 cups
Prep time: 20 min
Cook time: 40 min
Ingredients:
3 or 4 Macintosh
apples, peeled, cored, and sliced into quarters
1 tablespoon ground cinnamon
1/8 teaspoon of ground nutmeg
2 tablespoon pure vanilla extract
1 large or 2 small
lemons,
juiced
1 tablespoon honey
1/4 cup roasted natural raw walnuts, shelled (optional)
1/4 cup golden raisins (optional)
Preparation:
Preheat oven to 350 degrees F.
In a bowl, mix together the cinnamon, nutmeg, vanilla extract,
lemon juice, and honey; set aside.
In a large re-sealable plastic bag, place the apple quarters.
Add the spice/honey mixture, reseal the bag, and shake to thoroughly coat the
apples. NOTE: To enhance the flavor, you may marinate for
several hours in the refrigerator or you may proceed "as is."
Place the coated apple quarters on a baking pan or cookie sheet.
Bake for approximately 30 to 40 minutes or until tender.
The tip of a knife should easily pierce the apple slice.
When done, remove the apples from the oven and place in a bowl.
Using a potato masher or pronged fork, gently mash the apples
to desired texture of either a chunky or a smooth sauce (your choice).
If desired, add the optional roasted walnuts and raisins.
See below on how to roast walnuts.
Makes approximately 2 cups.
Toasting Walnuts:
- Place whole or half natural raw walnuts on a
cookie sheet and roast for approximately 5 minutes or until lightly toasted.
- Remove from oven and allow to cool.
- When the walnuts are cool enough to handle,
place on a sheet of wax paper. Using a mallet or the side of a can, roll over
walnuts to crush them into small pieces; set aside.
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Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.
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AFTERNOON TEA...TIPS,TERMS and TRADITIONS
By Ellen Easton
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
afford!™”
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TEA TRAVELS™FOR THE HOLIDAYS
By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template
and secret sources.
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Each 5 x 7 paperback book fits into an A-7 envelope for
easy mailing, great gift or party favor item. Each book
is $20.00 post paid. Continental US Only. Final sale.
(Wholesale and Fundraising accounts are welcome. Call
for Special Prices) Please include your name, address
and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON
PRESS, 45 East 89th Street, Suite 20A, NYC, NY
10128-1256
TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™,
“Tea is the luxury everyone can afford!™”
and Good $ense For
$uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS.
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