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How to make Applesauce

February 19, 2010
homemade applesuace with yogurt

Homemade applesauce with yogurt

Apple sauce is wonderful and is an American staple. Once you’ve eaten fresh applesauce it’s hard to go back to the yellow stuff that comes in the jar. It is a beautiful representation of an amazing fruit. When I make apple sauce I use only 3 ingredients.

– Apples
– Sugar
– Cinnamon

There are recipes around that suggest using lemon zest or a number of other spices. It took me a long time to get over these things. It’s usually the case that, in cooking, we assume more ingredients means more flavor. Certainly you could add allspice, anise and nutmeg to your apples, but more flavors is not equal to better flavor. The beauty of the flavor is in the apple itself. Let the apple taste like apple. You can even get interesting result by using differrent varietals of apples in the same sauce.
For these pictures I used about 10 apples in a medium sized pot. I used about 1/3 cup of sugar and 2 dashes of cinnamon which is probably equal to a teaspoon worth. PhotobucketLike cobbler, you can leave the peels on if you find that you like them. Peel the apples, cut into eights, remove the core pieces & Add the apples to your pot. add some sugar, you can use either white or brown sugar. Hit the apples with a little bit of cinnamon. I add a very small amount of water to the pot to start the cooking. Apples contain a lot of water and once they start cooking the sugar will draw a fair amount of liquid from the fruit. 2-3 tablespooons should be enough water to get the apples going. Put the pot to cook over medium heat and put the lid on. When steam starts coming out give the apples a good stir to make sure they cook evenly. It should take about ten to fifteen minutes to cook. When your spoon can be stirred freely throughout the apples you can turn off the heat. Leave the lid on and let it stew in the pot while it cools. Once it has cooled it can be transferred to a container and stored in the refrigerator for about a week or in the freezer for a few months.Photobucket

Apples are amongst the most prolific and widespread fruits in the world. If you can, try to buy your apples from a local farmer or at a local greenmarket. There are now farmers markets in most major cities in the U.S. If you do not have access to a farmers market just use what you have available at your local grocery store. My favorite apple to use for applesauce is the Mcintoch varietal. These apples are no good for eating straight, soft and mealy when you bite into them with a thick waxy peel. but when cooked they melt into perfection and have a slight tang to them which gives them a wonderful bite. I think Mcintosh apples are exclusive to the northeast so find whichever varietal of apple suits your location. Different varieties of apples will cook and taste differently. Hard apples like fuji or red delicious will not fall apart when cooked and will maintain chunks of apple in your sauce whereas softer apples like macoun and mcintosh will turn more saucy. You can even use several different varietals for a mix of flavor and texture. Each apple is good in its own right.

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One Comment leave one →
  1. December 5, 2012 3:28 pm

    Valuable information. Fortunate me I discovered your web site by chance, and I am stunned why this accident didn’t happened in advance! I bookmarked it.

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