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Fruit Sauces

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Ingredients 6 ingredients

  1. Water
  2. Nutmeg
  3. Apples
  4. Lemon juice
  5. Cinnamon
  6. 1/4 cupful of sugar

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. Cook fruit in enough water to keep from scorching.
  2. When the fruit is tender, remove it from the fire, stir or beat until smooth, or press through a colander or strainer.
  3. Add the sugar at once and stir until the sugar is dissolved.
  4. Use 1/8 to 1/4 cupful of sugar for each cupful of cooked fruit.
  5. If fruit is somewhat lacking in flavor, it is often improved by adding spices or other flavoring.
  6. Some apples are made more palatable by adding cinnamon, nutmeg, or lemon juice.

Plating

Cookware for this recipe

  • Wooden spoon
  • Sieve
  • Colander