After Mom and I went apple picking last Monday, we had a ton of apples (more than would fit in the fridge). So I decided to try my hand at applesauce. I don’t usually eat applesauce, but I have fond memories of the kind Mom used to make. The internet was down yesterday, so I had to get old school and search through some cookbooks to find some guidelines on how to make applesauce. The hardest part is peeling and coring the apples. After that it’s easy as apple pie.
Makes about 5 cups
Adapted from The Joy of Cooking
- 3 lbs apples, peeled, cored, and chopped (about 10 cups chopped)
- 2 tsp ground cinnamon
- 1 1/2 cups water (or apple juice or apple cider)
- 1 Tbsp butter (optional)
- 1/4 cup sugar
- 1 tsp vanilla
- 1/4 tsp ginger
- 1/8 tsp freshly grated nutmeg
In a large pot combine chopped apples, cinnamon, water and butter. Cover and bring to a simmer over low heat. Stir frequently until apples are soft but not mushy, about 20 minutes. Add the remaining ingredients and mix well. Use your spoon or a potato masher to crush the apples to your desired consistency. Remove from heat and allow to cool. Serve warm or cold.
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