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Homemade Applesauce

Homemade Applesauce

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Yield: about 1 1/2 quarts (6 cups)

This smooth, spiced and not-too-sweet version of applesauce is just wonderful and the perfect accompaniment to potato pancakes. Macintosh apples make the best applesauce both, for their willingness to quickly surrender their texture and because of their rosy color, which gives the finished applesauce a beautiful pink hue. Leftover applesauce will stay great for up to three weeks in the refrigerator—although it won't last that long!

Special Equipment

  • Sturdy fruit wedge cutter (optional)
  • 6 to 8-quart heavy-bottomed saucepan with lid
  • Large medium-mesh wire strainer or food mill
  • Nutmeg grater
  • 3 pint-size or 1 quart and 1 pint-size jars with screw-top lids or heavy-duty plastic containers with lids

Ingredients

  • 11 large Macintosh apples, unpeeled, scrubbed, dried and each cut into 8 wedges
  • 1 cup apple cider or unsweetened apple juice
  • 1 or 2 cinnamon sticks
  • 1/3 granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fine table salt
  • 1 scant teaspoon pure vanilla extract

1) To cook the apples: Place unpeeled apple wedges (including the cores) with the apple juice or cider and the cinnamon stick(s) in a 6-to 8-quart heavy-bottomed saucepan and stir. Cover and bring the mixture to a full simmer over medium-high heat. Reduce heat to low and simmer the apples until very tender, stirring and mashing frequently, 15 to 20 minutes.

2) To assemble the applesauce: Position a medium-mesh wire strainer or a food mill over a large bowl. Transfer the cooked apples, in batches, to strainer or food mill and force through into the bowl beneath, leaving the skins, cinnamon sticks and any seeds behind. (A flat-edged wooden spatula works perfectly when pushing apples through a strainer.) Discard what's left in strainer or food-mill and repeat with the remaining cooked apples. Stir in the sugar, cinnamon, nutmeg, salt and vanilla. Cool the applesauce to room temperature, divide among jars or plastic containers and secure them with lids. The applesauce will keep perfectly for up to 3 weeks in the refrigerator.

3) To serve: Enjoy the applesauce chilled or slightly warmed.

Time Management Tips:

The applesauce can be made one week ahead and kept, securely covered, in a tub or screw-top jar. Leftovers will be good for up to three weeks, total.

Lauren is an internationally known cooking and baking instructor to men, women and teenagers. She’s a Certified Culinary Professional, author, columnist, motivational speaker, parenting advisor and award-winning television and radio host who uses/teaches the art of cooking as a catalyst for positive change in the lives of individuals and their families. To learn more about Lauren, please visit her website.
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Lance Denver September 23, 2014

an easier way Ingredients are great, but the method seems a bit laborious. Cut the apples first (you can cut into 1/4s no problem!)... put into a slow cooker on high for 3 hrs, with water and the other spices. Mash it up at 3 hrs right inside the pot, add more spices if necessary, let cook one more hour. Ladle into a jar and done! Reply

Anonymous Atlanta, Georgia via chabadintown.org December 5, 2010

Homemade applesauce EXCELLENT Reply

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