Homemade Apple Sauce
When picking an apple for applesauce, choose a variety that releases a lot of juice, is naturally sweet and softens completely when cooked. Granny Smith is not a good choice because you would have to add a lot of sugar. Rome and McIntosh are good choices. Braeburn, Baldwin, Cortland, Fuji, Northern Spy, York, and New England Russet also work well. Some apples, like the Red Delicious, never fully break down and therefore do not make good applesauce. Also see the Apple Chart for a list of apple varieties and their uses.
Make sure that you don't cook your applesauce in cast iron or copper pots, those metals can cause the pigments in the apples to turn an unappealing dark grey.
Note: When we were young, instead of mixing the spices in when cooking the applesauce, Mom sprinkled the serving dish of apple sauce with cinnamon sugar. This way the apples don't take on the color of the spices.
Below are two recipes for apple sauce that look interesting. The way I usually make it is to cut up some cored apples (I leave the skin on), put a little water in the bottom of a stainless steel pot so the apples don't burn, then cook it until the apples start to break down. I usually add a cinnamon stick and a little lemon juice to help the apples from turning brown. Once it is cooked to the consistency I want, I add sugar to taste. The amount of sugar you need depends on the apples used. Some varieties are tarter than others. One combination of apples I used was an equal amount of Fuji, Golden Delicious and Jonagold. The Fuji seemed to break down into a sauce, whereas the Golden Delicious and Jonagold stayed a bit chunky. This combination also had a great flavor. We served cinnamon sugar on the side.
Homemade Apple Sauce
10 to 12 Braeburn, Cortland, or McIntosh apples (about 5 1/2 pounds), cored and cut into eighths
1 cup water (or substitute apple cider)
2 tablespoons unsalted butter
2 cinnamon sticks, not ground cinnamon otherwise the sauce will be dark brown in color
1/2 teaspoon fresh lemon juice
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch salt
2 tablespoons sugar, or more, to taste
In a large saucepan or stockpot, combine all the ingredients, except the sugar. Cook over high heat until the apples begin to release their liquid, about 5 minutes. Cover and reduce the heat to medium, and cook until the apples soften and begin to break apart, about 1 hour, stirring frequently. Reduce the heat to low and partially cover. Cook until the apples fall apart and the mixture reaches sauce consistency, about 30 minutes.
New York Apple Country Stovetop Apple Sauce
http://www.nyapplecountry.com/
6 cups (6 medium) of McIntosh, Crispin, Jonagold and Cortland apples cut into 3/4-inch pieces
3/4 cup water
1/4 cup Turbinado sugar
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Combine apples, 3/4 cup water and sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes.
Uncover and simmer until almost all liquid in saucepan has evaporated, about 10 minutes. Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes
Using fork or potato masher, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold.
Makes about 3 cups.
