Sunday, October 4, 2009

Homemade Applesauce

After you've had homemade applesauce, you'll never buy it canned again! So simple to make. If you want to can for future use follow this procedure. A great Christmas gift, start now!

Yield: 4 cups


2 1/2 pounds tart red-skinned apples, such as McIntosh or Jonagold
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon freshly squeezed lemon juice
1 small stick cinnamon
red food coloring, a few drops (if you must!)


Remove the stems from the apples, but do not core or peel. Coarsely chop the apples. Combine the apples, sugar, lemon juice, cinnamon stick and 3 tablespoons of water in a large saucepan. Bring to a boil over high heat. Cover, lower the heat to maintain a gentle simmer, and cook until the apples are completely soft, about 20 minutes. Uncover, and continue to cook, stirring frequently to prevent scorching, until most of the liquid has evaporated, about 30 minutes. Remove from the heat and pass the mixture through the fine-holed disc of a food mill. Discard the peels and seeds.

Refrigerate if not using immediately.

Cook's Note. This applesauce goes well with pork chops since it is not too sweet. If a sweeter sauce is preferred, add sugar to taste, while the applesauce is still warm.

Adapted from Food Network

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