Old-Fashioned Applesauce
Reminisce Extra
- try a FREE ISSUE today!
"WE HAD all kinds of apple trees in the yard when I was growing up, so I don't know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn't darken."
SERVINGS: 12
CATEGORY: Condiment
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 4 pounds cooking apples
- 1 cup water
- 1 cinnamon stick or 1/2 teaspoon cinnamon extract
- 1/2 to 1 cup sugar
Directions:
Peel, core and quarter the apples. In a Dutch oven, bring apples, water and cinnamon to a boil. Reduce heat; cover and simmer 10-15 minutes or until apples are tender. Remove from the heat. Add sugar to taste and stir until dissolved. If you used a cinnamon stick, remove and discard. Mash apples with a potato masher until desired texture is reached. Serve warm or chilled. Yield: 6 cups. If Cooking for Two: Applesauce can be refrigerated or frozen in serving-size portions for future meals.