I’ve never even thought about making my own applesauce, but I don’t seem to be making a dent in the apples we picked. They are sitting all over my kitchen right now, so I figured I’d give it a try. But before I get to that, do you have any good apple recipes? Please send me a link to whatever wonderful treat you’ve made so I can check it out.
This applesauce recipe comes from Sara Moulton, who I adore. I learned so much about cooking from watching her when she was on the Food Network. I wish she was my neighbor. We’re on a first name basis with her here at my house. All I had to say was this recipe was Sara’s and Jim knew exactly who I meant. Anyway, it’s great applesauce. I would suggest that you start out on the low ends of the sugar and cinnamon, taste it, then adjust to fit your liking. I used a combination of Red Delicious, Jonathan, and Mutsu apples. It was a pretty thick applesauce and that was a turn-off for the kids. I think I should have added a little more water at the end and it would have been perfect. Jim thinks it’s more like a dessert than any other applesauce he’s ever had. I think I’m apt to agree, but don’t tell him I said so.
(a Sara Moulton recipe)
3 lbs. mixed apples, cored, peeled, and quartered
1/2 cup water (may want to add a little more water at the end to thin the applesauce out a bit)
3/4 – 1 c. granulated sugar
juice of half a lemon
1-2 tsp. cinnamon, optional
In a large saucepan, combine the apples, 1/2 c. water and 3/4 c. sugar. Bring liquid to a boil, then simmer the apples. Stir occasionally and break up the apples, for about 20 minutes. When the apples are tender, pass the apples through a food mill or pulse in a food processor until they are the consistency you want your applesauce to be. Return to the saucepan and simmer gently for an additional 5-10 minutes, or until slightly thickened. Add more water if needed. Add lemon juice. Adjust seasoning with additional sugar and cinnamon. Serve warm or chilled.