Applesauce

IT IS APPLE PICKING SEASON! So, that obviously means I have a half bushel of cortlands sitting in my place just waiting to be baked into something fantastic. Like apple pie or crisp. It, also, means I have a quart of apple cider from my favorite orchard, just waiting to be made into some fantastic apple cider donuts. Or completely drank before it has the opportunity to be baked into anything. Oops.

My mother is excellent at making jams and jellies and applesauce. Really all the things I’ve never been interested in making before now. So she lent me this press strainer thing that mushes up the apples really well after they’ve been cooked. I give her a lot of credit, it’s a lot of work that goes into making all these kinds of things. And patience that I don’t always have. The recipe I went with was not from my mother. She said that with hers I would have cooked the apples whole and then mushed them in the strainer and added the other ingredients. She didn’t have an actual recipe, she said it was just something she did. Crazy lady. So I ended up going with a recipe from Chef In Training


Ingredients:

  • 4 apples, chopped
  • 3/4 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon

Add the ingredients into a medium size sauce pan and mix together. Heat mixture to a boil and lower burner and let cook for 20 minutes. Mix together. There may be a few chunks of apple, if that’s how you would like it you can leave it as so. Otherwise transfer sauce to strainer mush down with pestle into a bowl. Once finished enjoy! The recipe makes about a large mason jars worth of applesauce.

The applesauce can be enjoyed warmed up or cold.

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