October 17th, 2007
I love applesauce. I can only remember my Mom making it once, but my Grandma’s applesauce was the MOST delicious applesauce you have ever had! I loved the sweet and juicy apple chunks that she had, it didn’t remind me of the store bought kind — and that was a great thing! A year ago, during apple season, I decided I was going to try my own. I could not believe how simple it was to make, not to mention how delicious it was. My mother-in-law let me borrow an apple/potato peeler (a handy little machine) and I was off to work. It turned out great and I made quite a few batches over the months.
Once apple season ended (no more cheap apples) I sort of forgot about it, UNTIL NOW! Cheap apples are back. I got some fresh apples for 65 cents a pound at a fruit stand nearby this weekend so I could make applesauce. Sometimes I find “baking apples” (the bruised and beaten ones) over at Hazelnut Hill for 25 cents a pound during the season (I also can’t resist their chocolate covered hazelnuts!). For my next batch I hope to get over there and buy some cheaper apples.
Now, I don’t remember exactly what kind of apples I bought (shame on me) but you can just ask the clerk which apples might be best for applesauce (gala, granny smith all work though) . Here’s my recipe:
- 6-8 apples
- 1 tablespoon of cinnamon (more or less to your taste)
- Zest of 1 Lemon
- Juice of 1 Lemon
- You can do one of two things to get started: Peel the apples, or leave the peels on. (If you leave the peals on, later you will HAVE to put them through a food processor. I don’t recommend it, unless you like the peels and don’t want larger apple chunks. I forgot that detail today and left the peels on for fun.)
- Next, cut the apples into quarters, then trim out the core and seeds.
- Then place the apples in a pot and turn the stove on to medium-low.
- Place the lemon zest and juice in the pot and mix it in.
- Cover the pot and let it sit, come back and stir every 10 minutes or so. You’ll start to notice it turning more and more into applesauce after 20-30 minutes. You can be the judge based on thickness and number of apple-pieces to tell when its done.
- Now, add the cinnamon or, if you’re not a fan, leave it out or use less.
- If you don’t like my sugar free version, feel free to add sugar here too. I don’t think I need it after all the pumpkin cupcakes!
- This step is optional, but if you want to (or if you left the skins on) here you can process the pan. Since I left the skins on mine this time I pulsed mine a few times just to get the skins to bite-sized pieces.
That’s it! I just finished eating (and loving) a warm bowl of applesauce and am looking forward to my next batch already!
In the mean time, I have a lot of books to read. I went to the library today and checked out a bunch of books on food and cooking.
* These probably have a ton of natural sugar from the apples.