Applesauce

There are many ways to make applesauce – it’s whether or not you like very fine or chunky sauce. If you like fine applesauce I suggest using a food mill. My family however likes a chunky applesauce.

Any apple will make sauce, but some varieties are better than others. Galas are good, but take longer to cook down. Macs work well, but tend to be somewhat tart and watery. Maybe mixing apple varieties will work for you. I like the Crispin – large and easy to peel and not stringy.

Simply peel and quarter the apples, place in pot and add a little water or cider to prevent scorching. Bring to a boil and lower the heat for apples to simmer. Cover and stir occasionally. Cook until soft. Add cinnamon or nutmeg and sugar if you desire.

Note: I love hot applesauce with a little half and half poured over and some cinnamon and sugar sprinkled on top.