Homemade Applesauce
Homemade applesauce is easy to make, it’s warming when freshly made and refreshing after chilling. I prefer to use MacIntosh apples, but use Paula Red and Jonathan if those aren’t available. I learned how to make this from my grandmother, Grace Pelto. Pan size and apple size determines the number of apples.
Step 1: Core each of the apples. ( I recommend using a corer if possible)
Step 2: Quarter the apples, leaving the skins on. The skins give the apple sauce color so I leave them in, but if you prefer you can remove them before cutting.
Step 3: Fill a large pot with just over an inch of water, this will mix with the apple juices and pulp, too much and you will have runny sauce, too little and you will have to diligently stir to avoid burning.
Step 4: Then nearly fill the pan with quartered apples and bring to boil stirring a few times early on, as an apple may burn to the bottom if no water layer exists below it.
Step 5: Let it cool, stirring some, this can take a bit. If it is cold out I put it outside.
Step 6: The peels come off during the cooking so now you just pluck them out.
Step 7: Add cinnamon and sugar to fit your taste. For a gallon of applesauce I will start with a 1/2 cup of sugar and a 1/2 tablespoon of cinnamon, stir and taste. The apples themselves vary in sweetness, so you can add from there to meet your desired taste.
Ingredients:
Approximately 20 Macintosh apples (or apples of your choice)
Approximately 1-2 inches of water at bottom of pot
1/2 tablespoon cinnamon
1/2 cup sugar
