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 may be nuts; but 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.
Prep time: 15 minutes
By January 24, 2014Published:
- 8 Cups
- 16 Large Assorted Apples Cortland, Empire, Pippin, Macintoshh, Etc
- Large Pot with Cover
- Large Steamer
- 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 and fill half way with water. Bring to a boil and cover the pot.
- Boil apples for about six to eight minutes. Carefully remove cover. Avoid letting the steam hit your face. If the apples have puffed up; they are done. Let them cool in the pot for 15 minutes. Remove apples from pot with a strainer or spider. Let the water drain back into the pot.
- 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.