By Cynthia Cielle
This is a really healthy and rustic applesauce.
- 4 apples – cut into about 16 pieces each
- Cover with water
- Bring up to a simmer and let cook 15-30 minutes until soft
- Squish using a potato masher
- Top with cinnamon and nutmeg
By Stephanie Rosenbaum
A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this applesauce is tart with a hint of sweetness. Try it on latkes, with some braised pork, or on its own.
Total Time: 1 hr 10 mins
Makes: 8 to 10 servings
3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith
2 cups apple cider, apple juice, or water
1 cinnamon stick (optional)
1/4 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
- For smooth applesauce, core and coarsely chop the apples into 1/2-inch pieces, leaving on the peel. For chunky applesauce, peel, core, and coarsely chop the apples into 1/2-inch pieces. Put the apple chunks in a large, heavy-bottomed saucepan.
- Add the apple cider, juice, or water and the cinnamon stick (if using). Bring to a gentle boil over medium heat.
- Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
- When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat.
- Remove the cinnamon stick (if used). Let cool for a few minutes, then add the sugar, a large pinch of salt, and the lemon juice.
- Let the apples cool to room temperature.
- For smooth applesauce, using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth purée.
- For chunky sauce, beat the apples with a wooden spoon until the desired consistency is reached.
Grandpa’s note: If you are canning the applesauce, skip step 6 and proceed VERY CAREFULLY. A Food Processor will work, but steam is explosive: make sure the body of the processor is well vented. Can in hot water bath about 15 minutes using standard canning guidelines.
Jim Morgan’s Applesauce
1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados
1. Peel and core apples, then cut into 1-inch pieces.
2. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
3. Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes.
4. Add Calvados and simmer, stirring occasionally, 1 minute.
5. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
Cook’s note: Applesauce can be made 3 days ahead and chilled, covered.
Makes about 1 1/4 cups
* Active time:10 min
* Start to finish:1 hr (includes cooling)
Find more like this: Appetizers and Sides