When I buy apples for Applesauce, I choose the largest ones with the reddest skins. Often, I use a combination of Cortland and Macintosh apples. I love pink Applesauce; so I mock “steam” the apples in their skins. I avoid putting them in a steamer basket and officially steaming them because I don’t have the patience to wait for them to be done. I can also just do a few at a time that way. When you’ve got about 20 large apples, you want to steam them all at once-at least I do. Leaving the apples in their skins before cooking, allows the red of the skin to adhere to the apples. This method makes the Applesauce pink-most of the time. Insane as it may seem, I’m so devoted to pink that I scrape any residual apple that remains on the skins after steaming and add that to the processor. If you’re not on my page with pink applesauce, skip the sin scraping!
There are so many ways of serving Applesauce. You can purée it or leave it chunky. You can add vanilla or cinnamon or leave it plain. My family’s favorite is puréed and plain. Serve it with latkes, gingerbread or just eat it out of the bowl. Fresh applesauce is a favorite with my whole family, from toddlers to adults.
Prep time: 15 minutes
Applesauce
By Published: January 24, 2014
Yield:
- 8 Cups
Ingredients
- 16 Large Assorted Apples Cortland, Empire, Pippin, Macintoshh, Etc
Equipment
- Large Pot with Cover
- spider or slotted spoon
- large colander
Directions
- Remove any labels from apples. Rinse off. Take a corer and remove the core and seeds from each apple. Place apples in a large pot. Fill the pot one third toward the top with water. Bring to a boil and cover the pot.
- Steam apples for about ten -fifteen minutes. Carefully remove cover. Avoid letting the steam hit your face. If the apples have puffed up; they are done. Remove apples from the water with a spider or slotted spoon and let them drain and cool off in a colander,
- There are many options at this point. It’s a matter of personal preference. For those of you who like skin and some lumps: mash the apples as they are. For those who prefer a velvety smooth sauce: skin the apples (this is when you would scrape the inside of the skin and add the residual apple to the processor.) and purée them in an electric processor. Serve applesauce warm or cold with latkes or gingerbread or just eat it by itself.
