I love the fall. There is cooler weather, less humidity, fall activities, and apples are in season.
I love going to the orchard and buying fresh apples. They are good tasting and good for you.
Early in the season or late, applesauce is always a good option. It is also one of my daughter’s favorites.
This year I had to make it differently than my mom always did because I do not have a Foley food mill.
This is not really chunky, but it is not smooth either…thus I call it textured applesauce.
Recipe: Textured Applesauce
Ingredients
- 10 – 12 apples
- 1 1/2 c. water*
- 1/2 to 1 c. sugar
- cinnamon, to taste
Instructions
- Peel and cut apples into medium size pieces. ( I cut around the core, but you could core them before cutting).
- Place in pot with water, cover, and bring to a boil stirring often.
- Once apples are fully softened, add sugar. The amount of sugar will depend on the sweetness of the apples. Some varieties are naturally sweeter than others.
- Add cinnamon to taste
- Cook for another few minutes, stirring frequently.
- Mash apples further using a potato masher.
- Serve warm or cold.
Quick Notes
*If apples are very juicy, add less water. If applesauce is getting to thick or water is getting too low, add more.
I like Rome Beauty apples for a whiter, smoother sauce.
Mutzu and Golden Delicious apples are great for making a quick, chunky applesauce.
I use a mixture of apples for the textured sauce: Rome, Mutzu, McIntosh, and Empire. I used the Empire because my husband and daughter ate most of the McIntosh apples before I made the sauce.
Using a hand blender instead of a potato masher would make the applesauce smoother.
Number of servings (yield): 12