Serve homemade applesauce at any meal, mixed into morning
oatmeal or other hot cereals, baked into quick breads,
and of course with ham and pork.
Makes about 6 cups
15 medium apples (4-1/2 to 5 pounds - my favorite apples
are Gravensteins - Granny Smith and Jonathans are also
good for sauce)
1/4 cup water
1/4 to 1/2 cup sugar (depending on sweetness of the apples)
zest and juice of half a lemon
1/2 teaspoon cinnamon (optional)
- Peel apples if desired. (If you use organic apples
and puree them with a food mill, there is no need to
peel the apples before cooking. The peels of red apples
give applesauce a lovely pink color.)
- Halve and core the apples and cut each half into 4
- Put the sliced apples into a pot that has a heavy
bottom. Add water, sugar, lemon zest and juice and cinnamon.
- Cover the pot and place it over low to medium heat,
stirring occasionally, until the apples are very tender,
about 30 to 35 minutes. Make sure the heat is low at
first or the apples may burn. As they begin to lose
their juice, turn the heat up a bit.
- If you peeled the apples first, simply mash them with
a potato masher. If you didn't peel first, press apples
through a food mill to remove the peels.
- Store applesauce in a covered container in the fridge
for a week or two.