The Simplest Homemade Applesauce
Made with nothing more than apples and water, this homemade applesauce is the simplest of the simple and, in my opinion, the best, too: without added seasonings, the pure, sweet flavor of the apples shines. Notes: Any variety of apples will do, but certain apples will provide a more pink-hued sauce: Empires and MacIntosh in particular. I also love Fuji and Pink Lady.
Ingredients
- 3 lbs. apples, about 8 to 10 apples, see notes above
- 1 cup water
Instructions
- 1
So, there isn’t really a recipe here, just a method. Cut apples into big chunks — cut straight down around the core and discard it. Place them in a large pot with about a cup of water. Cover the pot, bring it to a boil, reduce the heat to medium, and simmer until the apples are very tender, about 20 minutes. This can take more or less time depending on the variety of apples you’ve chosen to use and the number of apples you have jammed in the pot. After you make this once or twice, you will have a better sense of the water-to-apple ratio.
- 2
Once the apples are tender, spoon them into the food mill in smallish batches. Start cranking. You may or may not need all of the liquid remaining in the pot. That’s it. You’re done!
Cook it from the original
This recipe comes from alexandracooks.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on alexandracooks.com