Wednesday, December 10, 2008

Applesauce

We bought a big "pie mix" bag of apples from Clarkdale just before Thanksgiving. After two large pies, there were still a lot of apples left, so I've been making applesauce and freezing it (canning it is easy enough, but I just don't have time--and I do have room in my freezer). If you've never done it before, the method couldn't be simpler:

Peel and core several apples and slice or cut into chunks (this is super-easy if you have an apple peeler/corer/slicer machine, as I do). Place in a saucepan with a little water (1/4 cup or so). Cook over medium heat, stirring occasionally, until apples are very tender. They will start to fall apart as you stir. Mash with your spoon or a masher to the desired consistency. If you want it very smooth, put it through a food mill or sieve.

1 comment:

Jen said...

If you use a food mill, leave the peels on! Your applesauce will be tastier, healthier, and if you use the right apples, even prettier. I cut out the blossom ends, cut apples in 1/2 or 1/4, then stew & run through the food mill. End of season apples are the best for applesauce, since they are highest in natural sugars and antioxidants at that time.
Happy eating!