Homemade applesauce is the best!
By January 24, 2014Published:
- 8 Cups
- 35 mins
- 16 Large Assorted Apples Cortland, Empire, Pippin, Macintosh, Etc
- Large Pot with Cover
- Large Steamer
- Wash, quarter and core apples. Place them in steamer basket. Leave the peel on until after you have steamed the apples and there’s a good chance you’ll have pink applesauce.
- Fill a pot with enough water to barely touch the steamer when inserted. Bring water to a boil. Insert basket of cored apples. Cover pot. Steam 6-8 minutes. Check apples carefully. Remove apples from pot when the skin begins to separate from the apples. Allow apples to cool in their skin.
- 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 and puree them in an electric processor. Serve applesauce warm or cold with potato pancakes or gingerbread or just eat it by itself.