Homemade Applesauce

comments (2) December 14th, 2009

Pin It

cookinwithherbs susan belsinger, contributor
thumbs up 6 users recommend

A favorite breakfast: homemade applesauce with cottage cheese or yogurt served with toast.
Wash and cut the apples into coarse chunks.
Fill a heavy-bottomed pan with apple chunks.
Add apple cider or water and freshly ground cinnamon or a cinnamon stick.
Cover and bring the pan to a boil. Cook the apples until they are very soft.
Ladle the cooked apples into a food mill.
A food mill removes the seeds, skins and cores, and makes a nice puree.
The pureed applesauce.
A favorite breakfast: homemade applesauce with cottage cheese or yogurt served with toast.Click To Enlarge

A favorite breakfast: homemade applesauce with cottage cheese or yogurt served with toast.

Photo: Susan Belsinger

Ingredients:
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

Comments (2)

MaryMD writes: Don't peal the apples! It takes time and removes important nutrients. I do not send my apples through a food mill because I like by applesauce chunky.

I put apples into a large (8 quart), heavy kettle cut as though I were making pie (I use a manual apple corer/cutter for this), add just enough cider to keep the bottom apples from scorching. I then use a potato masher to mash them when the entire batch has softened. That is when I also taste for sweetness and add Splenda, cane sugar, or brown sugar and seasonings.

Since I make 3-4 boxes of apples into applesauce and can it, I also mix each batch (about 6 quarts) with different spices, grated ginger or candied ginger and always mix apple varieties. With just two of us, we eat applesauce all winter and nearly until the next apple season.

I also love to make apple chutney and apple butter. These are often included with Christmas gifts. I have been less successful making apple pie filling; the processed apples are too soft to hold up during baking.

Mary
Posted: 12:51 pm on November 3rd
ChrisMcLaughlin writes: MMmmmm...I LOVE homemade applesauce. Thanks for the reminder! The photos look delicious!
Posted: 3:12 pm on December 14th
You must be logged in to post comments. Log in.