Plain and Fancy Homemade Applesauce (2 recipes)
If you find that that canned and bottled applesauce on the grocers' shelves leave something to be desired, here are two recipes - one plain and one fancy - for homemade applesauce that are sure to have you and your guests coming back for more. Even if you do like store-bought applesauce, you may never go back to it again after you try these recipes. Be sure to try the fancy recipe version too - you will be delightfully surprised at how wonderful it tastes.
(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)
Simple Applesauce
Ingredients
Simple ApplesauceIngredients
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup organic light brown sugar
1/2 teaspoon ground cinnamon
Directions
1.In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
2. Allow to cool, then mash with a fork or potato masher. For creamier applesauce, run through a food mill.
Note: To add flavor to the applesauce, add a few strips of lemon peel to the apples while cooking.
Serves 4
Fancy Applesauce
Ingredients
1.In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
2. Allow to cool, then mash with a fork or potato masher. For creamier applesauce, run through a food mill.
Note: To add flavor to the applesauce, add a few strips of lemon peel to the apples while cooking.
Serves 4
Fancy Applesauce
Ingredients
2 large navel oranges, zested and juiced
1 lemon, zested and juiced
3 pounds Granny Smith apples (about 6 to 8 apples)
3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples)
1/2 cup organic light brown sugar, packed
4 tablespoons unsalted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
Instructions:
1. Preheat the oven to 350 degrees F.
2. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel.
3. Mix with a whisk until smooth, and serve warm or at room temperature.
Yield: 2 1/2 quarts
1. Preheat the oven to 350 degrees F.
2. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel.
3. Mix with a whisk until smooth, and serve warm or at room temperature.
Yield: 2 1/2 quarts
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