Thursday, December 4, 2008
Recipe :: Easy Stovetop Applesauce
In the not so distant past, whenever I would hear about people making applesauce from scratch I would think 1. How much better could it be than store bought?; and 2. Why bother?
It is a world away from store bought. And not hard to make at all. It is worth the small bit of trouble - that and a bag of chips.
I use Winesap and Black Twig apples. Try to use a sweeter apple verses a tart one. Integral Yoga (a local Charlottesville hippie grocery) has low spray Winesaps and Black Twigs from Henley's Orchard right now.
Core and cut apples into big chunks. If you have a food mill (pictured above) leave the skins on - this will give the applesauce a delicious rosiness. If no food mill is on hand, simply peel the apples, then core and chunk.
Put in a pot with an inch or so of water (too much water can result in soggy apples - you just want slightly mushy). Sprinkle with brown sugar (to your taste) and spices (also to your taste - I use a stick of cinnamon and dash of nutmeg). Mix. Cover. Cook on low to medium heat for about 15-20 minutes.
Then, either run them through the food mill or (if pre-peeled) just mash 'em with a fork. Some folks add a bit of butter at this stage, too. I have yet to try that - as I am still in awe of how fantastic newly-made, warm applesauce tastes in its simplest form.
Potato pancakes are my favorite 'applesauce vehicle' these days. And, Willa takes her applesauce straight up.