I like to steam the apples for Applesauce in their skins so some of the red color from the skins comes off on to the apples. I don’t officially steam them by putting them in a steamer basket. That process takes too long. I fill a large pot with water about 1/2 way full, bring it to a boil, cover the pot and “steam” until apples have puffed up and cooked. After the apples have cooled, I skin the apples. Crazy as it sounds, I also scrape the residual apple from the skin to add to the sauce. Lots of people purée the apples pieces with skin on and then put it through a food mill. I prefer to scrape it and remove it.
The ways of serving applesauce are many. You can purée it or leave it chunky. You can add vanilla or cinnamon or leave it plain. My 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 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. With a corer, remove the core and seeds from each apple. Halve the apples and remove any remaining pieces of core. Place apples in a large pot. Fill half way 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.
