ISO help making applesauce

[Mrscappo]

How do you make applesauce, that which is called for in recipes and which I presume comes from a can?

[Katie H]

Basic applesauce is relatively easily made by simmering peeled and cored apples with an amount of sugar and water. The amount of sugar will depend on how sweet you like your applesauce and how sweet the apples are that are used to make the sauce. Very little water is necessary but helpful. Sometimes I add a small quantity of freshly-squeezed lemon juice to the applesauce to give it another flavor element.

[HistoricFoodie]

If you have a food mill, peeling and coring isn't even needed.

Cut the apples into chunks. Set over low heat, adding a little water or, even better, apple juice. Cook, covered, stirring to keep from sticking, until apples are tender. Pass them through the food mill, returning them to the pot. Cook until the desired consistency is reached, adding sugar to taste.

If you don't have a food mill, follow Katie's directions.

Once you have the pulp you can go in several directions. Just leave it as plain apple sauce. Flavor with other things, like cinnamon or mint. Or, using more sugar, boil it down to apple butter.

[Addie]

You just have to remember to use eating apple as to cooking apples. The eating apples break down easier. Whereas cooking apples don't and will take longer to turn into applesauce. Cooking apples like Cortland, Granny Smith are meant for pies, apple dumplings, etc.

[Aunt Bea]

I use Katie's method.

I put only enough water to cover the bottom of the pan. I add a dash of salt and a little nutmeg. I also go easy on the sugar. I cook it covered and give it a stir every so often. Keep an eye on it or it may scorch! I cannot get a good idea of the taste until the applesauce has chilled then I adjust the sugar and spices. I usually use Macintosh apples, because that is what I have!

[Dawgluver]

I do mine in the crockpot, on low. Cut up cored apples, peeled or not, some sugar, honey, or whatever sweetener, or not, and a bit of water or apple juice.

[joesfolk]

I peel core and bake my apple...no water needed. This will make a very thick sauce...but I love the crock pot idea too.

[Bolas De Fraile]

We have an apple called the Bramley over here that is used for apple sauce because it "falls" in second when heated in a pan

[buckytom]

Originally Posted by joesfolk

I peel core and bake my apple...no water needed. This will make a very thick sauce...but I love the crock pot idea too.

my mil used to make applesauce from baked apples. she'd core and bake them sprinkling some brown sugar in the hole created by coring so that it carmeluzed a bit while baking.
when baked, the skins seperated easily. then it was a simple task of mashing the baked apple flesh with lemon and cinnamon.

[joesfolk]

Buckytom, that sounds really yummy. I'll bet the carmelized sugar does make a big difference.