Apple sauce is one of those amazing comfort foods that not many people make at home anymore. I remember when I was younger my grandma making applesauce for all the special occasions we would celebrate together as a family. She would make one that was sugar free for me and another with sugar for the rest of the family. I personally see no need to add sugar to applesauce if you buy apples that are not too tart. Homemade apple sauce is good for you (an apple a day, right?), it is delicious, and most importantly it is easy! I use one special piece of equipment, a Food Mill, but with the method I am going to show you, if you don’t want to buy a food mill or don’t own one already, there is a slightly more time consuming way to make it as well.
Apple sauce is GREAT for canning. I do not know how to can (although I wish I did) and there are many people who make HUGE quantities of apple sauce and then can it. Check out these links if you are interested:
This is one of those recipes that is more of a method than a “I must stick exactly by the quantities to make this recipe work” recipe.
1. Gather apples. The sweeter the apples, the sweeter the sauce. Gala, Jonathan, Fuji and Pink Lady work well. For this batch I used 10 apples that were getting a little mushy. The texture was not great for eating, but that doesn’t matter for saucing. However, as you can see from the picture, the skins of the apples are reddish/pinkish in color. This will add a beautiful pink hue to the sauce.
2. Use either an Apple Corer and Slicer or a sharp knife to slice and core the apples. DO NOT remove the apple peel.
3. Place apples in a large pot and add about an inch of water. The apples will start to break down, so you don’t want to add too much water.
4. Cover the pot and bring to a boil. When the water has been boiling for a bit, reduce heat to medium-high and cook until all the apples are cooked through.
5. Let the apples cool a bit and then if you do have a handy food mill, pass the mixture through the food mill. If you don’t have a food mill you have two choices: 1. Cook the apples with no skins to begin with and mash them with a potato masher when done (the sauce will not have a pinkish hue) OR 2. Spend some time pick out all the skins once the sauce is cool, then you can mash with a potato masher.
6. At this point, when all my glorious apple sauce is in a large bowl, I add cinnamon to taste. For the 10 apples I added about 1 Tablespoon.
7. EAT! YUM!
Note: you can eat this apple sauce warm or cool it off in the fridge. Either way it is amazing. I suggest either eating it as a snack, over latkes or with pork chops.