What Thanksgiving table would be complete without a delicious bowl of homemade applesauce? Not a single one, according to my nephew. I started making applesauce for him when he was just a baby and now it is a requested special every year.
Easy to make and let simmer while you fix other goodies to go along with the meal and easy to increase and adjust the quantity. Sounds like the perfect recipe! And the aroma – well your house will just smell it’s cinnamon-y best!
Wait! First you must obtain the apples from your local farm stand or market. How about a ….
Primer in choosing apples
Choose richly colored fruit with smooth skin that is firm to the touch.
The apple should feel heavy for its size.
Avoid fruit that is soft, or has brown around the stem or base and no holes please.
Oh yes, apples with the stem on are the best!
Now, get your apron on and grab a heavy pot and let’s get at it!
6 – 8 Apples *
1 cup of water
1 TBSP lemon
1/3 cup light brown sugar **
2 TBSP granulated sugar **
1 tsp cinnamon
Dash of nutmeg
*Note – I use a variety of apples depending on what is available or looks good at the time. Usually Fuji and Golden Delicious but sometimes McIntosh or Rome. (softer varieties cook down quicker)
**Note – the amount of sugar will depend on the sweetness of the apples. Please adjust to your own taste.
Core and peel apples and chop into approximately ½” pieces (the smaller the pieces the quicker this cooks). Place in large pot along with the water and lemon juice. Bring to a boil and reduce to a simmer. Add in the remaining ingredients and cover. Simmer for approximately 30 minutes. Be sure to keep an eye on and stir occasionally. Add more water if needed. When apples begin to get tender you may mash them with a potato masher. We like chunky applesauce and this is the only mashing I do. If you like smoother applesauce you may wish to puree it with a stick blender.
Cool, place in airtight container and refrigerate.