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Applesauce

applesauce

Use a variety of apples, such as Granny Smith, McIntosh and Golden Delicious, for a complex tasting applesauce.

Scale

Ingredients

9 apples
1/4 cup cold water
ground cinnamon, to taste

Instructions

Peeled and Cored Method

Peel, core and cut into chunks – the smaller the pieces the faster they cook down.

Pop these into a covered sauce pan with 1/4 cup cold water. Turn the heat on low and stir occasionally. Once the apples begin to break down turn the heat up a little. The apples are ready when easily crushed against the side of the pan with the back of a wooden spoon or spatula. Mash and season with ground cinnamon.

Unpeeled Method

Wash the apples and cut into chunks – the smaller the pieces the faster they cook down.  Pop these into a covered sauce pan with 1/4 cup cold water. Turn the heat on low and stir occasionally. Once the apples begin to break down turn the heat up a little. The apples are ready when easily crushed against the side of the pan with the back of a wooden spoon or spatula.

Ladle small batches into a food mill placed over a large bowl or saucepan and process to remove skins, core and seeds. Scrape the food mill clean between batches. Season with ground cinnamon.

Notes

Applesauce is best served warm, nuke in the microwave for 30 seconds, stir and nuke again.

Freezes well.