Applesauce can easily be made at
home. Although we sometimes forget that, we shouldn't as homemade
applesauce has such great flavor that cannot be easily found in commercial brands.
All you need are some tasty apples, a saucepan, and less than an hour of your
time. While we often think of applesauce
as a healthy and nutritious snack for children, I like to serve it as a pudding for dessert,
either with a dollop
of whipped cream or a scoop of ice cream. Perfect comfort food. And don't forget that
applesauce makes a nice accompaniment to pork and other meat dishes.
While there aren't
a lot of rules for making applesauce, one thing you absolutely need is great
tasting apples. I personally like to combine two or three different types (sweet
and tart), which adds a nice depth of flavor to the sauce. Some of my favorites
are Jonagold, Jonathan, Honeycrisp, Braeburn, Granny Smith, Macoun, McIntosh,
Fuji, Golden Delicious, Arkanas Black and Stayman Winesap. To start, core and
cut the apples into small chunks. If you have a food mill you don't need to peel
the apples (the peel will add flavor and color to the sauce), otherwise remove
the skins. The recipe provided makes about 3 cups (720 ml) of applesauce, but
you can scale this up or down. For reference, one medium apple will give you
about 1/2 cup (120 ml) of applesauce. To prevent the apples from sticking to the
saucepan as they cook, add enough unsweetened apple juice, cider, or water to
cover the bottom of the saucpean. (Add more liquid during cooking if necessary.)
Personally I like to use apple juice or cider as it adds even more "apple"
flavor to the applesauce. Once the apples have become nice and soft, almost
translucent, remove from heat and give the applesauce a good stir. How much you
stir depends on whether you want a chunky or smooth sauce. Always taste your
sauce as oftentimes you don't need to add any sugar at all. If you do, add
about one tablespoon at a time and you can use either granulated white
or brown sugar. At this point you can also flavor the sauce with some ground
cinnamon, nutmeg, freshly grated lemon zest, Calvados or apple brandy, or even a
little butter to make a smoother sauce.
Applesauce is perfect for canning,
or simply place in an airtight container and store it in
your refrigerator for about a week or for a month in your freezer. When
applesauce is stored it does have the tendency to separate, with a
layer of liquid sitting on top. This is normal and simply stir it back into the solids before
Applesauce: Peel, core, and cut
the apples into about 1/2 inch (1 cm) chunks. In a medium sized saucepan bring the apple juice,
cider, or water just to a boil. Add the chunks of apple, stir, and reduce heat
to a simmer. Cover and, stirring occasionally, cook (stew) the apples until soft,
almost translucent (about 20-30 minutes). Remove from heat and stir,
with a wooden spoon, potato masher, or fork, until desired consistency is
or chunky). If needed, stir in 1-2 tablespoons of white or brown sugar, or to
taste. Can also add a little ground cinnamon, freshly grated lemon or orange
zest, a splash of lemon juice, or Calvados (apple brandy).
Store covered in
the refrigerator for one week or in the freezer for about a month.
approximately 3 cups (720
ml). Preparation time 40
6 medium sized apples
(about 2 1/4 pounds, 1.1 kg)*
(180 ml) unsweetened apple juice, apple cider, or water
tablespoons sugar (granulated white or brown sugar) or to taste, optional
like to combine 2 - 3 different types of apples.
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