"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."
12 ServingsPrep/Total Time: 30 min.
- 4 pounds tart apples
- 1 cup water
- 1 cinnamon stick or 1/2 teaspoon cinnamon extract
- 1/2 to 1 cup sugar
- 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.
Nutrition Facts: 1 serving (1/2 cup) equals 122 calories, 1 g fat (trace saturated fat), 0 cholesterol, trace sodium, 31 g carbohydrate, 4 g fiber, trace protein.