Applesauce Recipe

Adapted from The Joy of Cooking (p. 446)


3 pounds cooking apples, cored and sliced into half-inch thick slices
(if you are not going to put through a food mill, you will want to peel.  If using food mill, donšt bother to peel, it saves timeŠ)


one-half cup to three-quarters cup apple cider
(use lesser amount if apples seem juicy when you slice them)


1 to 1 and a half Tablespoons lemon juice
(depends on how tart apples are)


Cinnamon Stick(s)
(optional – I used 2)


Place apple slices in a large, heavy saucepan over low heat.  Add cider, lemon juice and cinnamon stick(s).  Bring to a simmer.  Cover and allow to simmer for about 20 minutes.  You will need to stir fairly often.  You want the apples to soften, but not become mushy.


Remove from heat and stir in:


A few Tablespoons of Turbinado Sugar (available at Whole Foods)
(you can also use white sugar, or honey, but the Turbinado Sugar really makes a difference)


Discard the cinnamon stick.  You can make this as smooth or as chunky as you like.  We ran through a food press, but you can use a Cuisinart (for really smooth sauce) or just smash it with the back of a spoon (for chunky sauce).


The recipe says that a blend of 2 to 3 apples produces the best sauce, however, we used primarily all MacIntosh, with a few token Golden Delicious thrown in for color.


If you want to gild the lily you can add a pinch of ginger, or nutmeg.  This can be served warm or cold.