Homemade Applesaucecomments (2) December 14th, 2009
6 to 8 large apples
About 1 cup fresh apple cider or water
1 to 2 tablespoons lemon juice
1/4 to 1/2 cup sugar, brown sugar, honey or maple syrup
1 cinnamon stick about 3 or 4-inches long, optional
My family loves homemade applesauce. Sometimes I use a combination of apples--and even add a few pears--other times I use all of one type of apple. Although any apple can make a good sauce, one of favorites is fresh Stayman Winesap apples, which make an excellent, rosy-colored applesauce. Use your favorite tart cooking apple if you can’t find Winesaps. The amount of sweetener, if any is added, depends on the tartness and sweetness of the apples used and if cider is added. This is a fairly loose recipe--I never measure, I use what is on hand--and I just taste. The recipe is easily doubled.
If you don’t have a food mill, then you will need to core and seed the apples, and peel them if desired before cooking. You can then eat it as a chunky applesauce or puree it in a food processor. We eat about a quart a week.
Makes about 1 quart
Core the apples and chop them roughly. Taste an apple for sweet and tartness. Put them in a heavy saucepan and add cider or water, lemon juice, and sweetener and cinnamon if desired. Cover and cook over low heat for 30 to 40 minutes, until the apples have softened completely. Puree through a food mill. Taste for sweetness and adjust.
Let the sauce cool to room temperature and use, or store in the refrigerator.
posted in: apples, condiment, breakfast