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Applesauce (homemade)
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So, I’m reading Understood Betsy (to myself) and absolutely love it! I have to reread it to the boys one of these days. Well, she just learned how to make applesauce and now I HAVE to make some. Call me a bad mom, but I’ve never made homemade applesauce before. I found some recipes on the internet but was wondering if any of you ladies have a “tried and true” recipe that your whole family loves. Thanks in advance.
Well, there are several ways to do it. Probably the easiest is to core, peel and slice your apples. Put them in a mircrowavable container, cover and cook until they’re soft — cooking time will depend on how much you’re making. Add sugar to taste, and voila! This would make a chunkier applesauce. If you like it smoother you can push it through a colander. Be sure to choose apples that bake well, some don’t get soft very easily.
If you want to make a huge batch, you do the same thing except cook them slowly in a heavy pot on the stove. You might need to add a little bit of water to keep them from sticking. You could also cook them in a crock pot or in the oven. The basic idea is to get them soft.
Applesauce in the crock pot is great! We prepare before bedtime and then just let it cook on low the whole night. Yum!!
http://allrecipes.com/recipe/spiced-slow-cooker-applesauce/detail.aspx
This is the only recipe I’ve used and LOVE it. We eat it alongside potato latkes and sour cream for Hannukah fun. 🙂
Sarah’s Applesauce Recipe
http://allrecipes.com/Recipe/sarahs-applesauce/detail.aspx
Tara
Thanks ladies. I knew you all would have plenty of recipes to choose from. Love the crockpot ones….think I’ll try those first.
Here is the recipe I use to make delicious applesauce that also freezes very well. It will make app. 25 quarts so note when making it. I just made 50 quarts to freeze. My family loves it! I do use Back to Basics food strainer and sauce maker. Amazon has them for $49. Your local farm store may have them also. Trust me, it is worth the $. I use mine for all kinds of fruits and veggies.
First go to your local orchard and ask for 2 bushels of the seconds (it is cheeper this way) of the following:
Jonathon, Mac Intosh, Gala, Delicious & Courtland.
Bring large pots of water to a boil and put in your apples whole (do nothing to them). Boil until soft.
Then run them through the food strainer/sauce maker. It does all the work for you. You are left with the sauce. I then just keep making it until I fill a large stainless steel bowl full and add 3 C. sugar and sprinkle cinnamon all over the top. Then I put it in plastic quart containers and freeze. It is so easy! Hope this helps.
When I make applesauce I never add sugar. I just use a mixture of apples, usually 2 or 3 different kinds. I chop them in quarters (no peeling or coring), steam them with a little water or apple juice in bottom of pan, then run them through a vitorio strainer. You could peel and core them and put them in your blender. Then I put them in quart jars and can it. When using a variety of apples I have not needed to add sugar. Then when we want cinnamon applesauce I just add it to it at the time.
I like to use Jona-Gold’s or Jonathon, Golden Delicious, Ida Red’s, and Honeycrisp. Usually I’ve used Jona-Gold and Golden Delicious because they are easier to get. I was thinking of trying Gravenstein this year, but don’t know.
I do not like Fuji apples for applesauce. Even after adding sugar it wasn’t very good, but the sugar definately helped those ones.
I make quick batches of applesauce when we eat pork chops and invariably I ended up scorching it so that it has a caramelized taste that we’ve grown to love! The flavors are more complex so now I intentionally scorch it to make it just how we love it best.
Shannon in NC
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