Applesauce
When making applesauce, you can either peel the apples first or cook them with the peels on. The peels add extra flavor and nutrition, but you will have to use a food mill or sieve to remove them after cooking. Leftover applesauce can be kept for up to 2 weeks in the refrigerator. Freshly-made applesauce also freezes easily for longer storage.
Ingredients
- 6 or more apples
- water
- 2-4 tbsp sugar optional
Instructions
Method 1
- Peel, core, and cut the apples into quarters or eighths.
- Place apples in a pot. Add water to cover the apples about 1/3 of the way up. Bring to a boil, then let simmer until the apples are tender, about 15 – 20 minutes. Add more water as needed to keep the apples from sticking to the pot.
- Remove from heat. Mash the apples with a potato masher or puree in a blender.
- Stir in sugar if using.
Method 2
- Cut the apples into quarters or eighths.
- Place apples in a saucepan. Add water to cover the apples about 1/3 of the way up. Bring to a boil, then let simmer until the apples are tender, about 15 – 20 minutes. Add more water as needed to keep the apples from sticking to the pot.
- Remove from heat. Put the apples through a food mill or press through a sieve to remove the peels and seeds.
- Stir in sugar if using.