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.
Makes approximately 3 cups (720 ml).
Scan for Demonstration Video
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.