I fought the law and the law won… Er, actually I fought the big bowl of apples and I won. I made homemade applesauce.
When I was little, my grandmother made her own applesauce. I remember sitting at the kitchen table eating it warm while she put the rest aside. Unfortunately I do not have her recipe, but luckily, applesauce is universal (and simple). I have used a recipe from the Joy of Cooking once several years ago and it was good. Then today, I used the applesauce recipe from Simply Recipes as a guideline, but did make a couple of small adjustments.
I used a mix of apples: Granny Smith, fuji, braeburn, and a mystery variety. All are good apples for cooking (firm, crisp, on the tart side). I used very little sugar because the apples didn’t need it (and I also have plans for this applesauce that requires it to be not very sweet).
Be sure to have some while it’s still warm, and share it with someone you love.
3-4 pounds apples (Granny Smith, braeburn, fuji, etc), peeled, cored and sliced (quarters or sixths)
4 strips of lemon peel
juice of 1 lemon [ I used a meyer lemon which added a nice hint of floral to the applesauce]
1/4 cup brown sugar
3 inch piece of cinnamon stick
1 cup water
1/2 teaspoon salt
- Put water, lemon peel, lemon juice and cinnamon stick into a large pot. As you peel and slice the apples, put the apple sections into the pot and toss in the lemon-water to prevent browning.
- Cover pot and heat to boil. Reduce to a simmer and cook for 20-30 minutes (mine took 30 minutes).
- Mash with a potato masher.