How to Make Old-Fashioned Applesauce
Yield 4 servings
- 4 good sized apples
- lemon juice
- Halve and core the apples–choose McIntosh or Granny Smith or a couple of each. You don’t need to peel them (apple skins are full of healthful antioxidants). Cut the halves into quarters or chunks.
- Just cover the apples with water in a flat-bottomed saucepan (for even cooking) and add a squeeze or two of lemon juice. Cook over a low fire until the apples soften just enough to mash. (If you don’t want to cook on the stovetop, use a microwave-safe casserole and cook in the microwave at full power for 5 minutes.)
- When the apples are just soft, you can add sugar and cinnamon—but you don’t have to if you find the apples flavorful enough. Mix the sugar (about ½ cup) and ground cinnamon (¼ to ½ teaspoon) together in a small bowl first and then add the mix to the apples and cook on just a bit longer—a few minutes, not more than five.
- McIntosh and Granny Smith are good cookers and hold their form. You can decide if you want a fine or coarse applesauce; use a potato masher to get the consistency you favor. Let the applesauce cool to room temperature, then cover and refrigerate.
- If you didn’t add cinnamon earlier, you can dust the applesauce with cinnamon or nutmeg just before serving.
Recipe by Harvest to Table at https://harvesttotable.com/how-to-make-old-fashioned-applesauce/