Mom-ninja. Posted October 3, 2011 Share Posted October 3, 2011 Give me your best applesauce recipe. I've never made it before and I want to give it a go. Quote Link to comment Share on other sites More sharing options...
Belacqua Posted October 3, 2011 Share Posted October 3, 2011 Pretty low maintenance. Wash and quarter some apples; cut out the core and seeds, but don't peel*. Cook them in enough water to cover; simmer until they're soft. Run them through a food mill. I don't sweeten or otherwise flavor mine, so that's that. *If you don't have a food mill, you can mash with a potato masher or pulse in a food processor. In that case, you might want to remove the peel before cooking. Quote Link to comment Share on other sites More sharing options...
MHowell Posted October 3, 2011 Share Posted October 3, 2011 Cinnamon, water, quartered apples (but I peel them), simmer until soft. I add agave to sweeten to taste, after mashing with a potato masher. We like chunky applesauce here, go for a food processor if you want it smoother. Quote Link to comment Share on other sites More sharing options...
LAS in LA Posted October 3, 2011 Share Posted October 3, 2011 I'm not a regular applesauce maker, but here's what I would do: Peel and core the apples. (Some apples are better for applesauce than others; my grandmother liked Yellow Transparents, I think.) Chop them up a bit. Put in a big pot with a little water and cook on low or maybe med.-low, mashing occasionally and stirring to make sure they don't stick and burn. I don't add cinnamon or other spices or sugar. Cook until the sauce is a thickness you like and any chunks are cooked through. Freeze in whatever containers you have (not glass); or can the sauce, but I haven't done this. HTH! Mmm, homemade applesauce sounds so good! I just read that the apple harvest this year is supposed to be a good one. Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted October 3, 2011 Share Posted October 3, 2011 I just peel and core, bake them in the oven or put them in the crockpot until they are soft, and puree them in the food processor. I used to do the food mill, but found that it was just as easy to peel and core them because I didn't have to mill them. I don't usually add anything until I serve it, and then it's just a little sprinkle of cinnamon and nutmeg. The apples make a difference. The applesauce needs no sweetener if you choose ripe sweet apples. I choose 2-3 varieties, usually a sweeter variety and a tarter variety because it makes a more flavorful sauce than a single variety. Cat Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted October 3, 2011 Share Posted October 3, 2011 my grandmother liked Yellow Transparents, I think.) Oh yum. We had a Yellow Transparent tree in our field when we were growing up, and my sister and I couldn't wait for them to be ripe. They were so pretty! I can't seem to find them around here. Boo. Cat Quote Link to comment Share on other sites More sharing options...
Belacqua Posted October 3, 2011 Share Posted October 3, 2011 What other kinds of apples make good applesauce? Any that don't? Quote Link to comment Share on other sites More sharing options...
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