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Old-Fashioned Applesauce

 Old-Fashioned Applesauce
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. —Doris Natvig, Jesup, Iowa
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.
Nutritional 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.