The good news is that we are done processing our portion of this year’s bumper crop of apples. (Insert crowd-going-wild noise here.)The bad news is that all the appl-ing left little time for trying new recipes for the second week in a row. (Insert groans of disappointment here.)
In light of this week’s good and bad news, today’s recipe for homemade applesauce is a variation of the crockpot applesauce, which debuted on this blog in November of 2011. Because I made so much applesauce this time around, I put the apples in our big soup pot instead of crockpot, so the directions below are slightly different from those for Crockpot Applesauce.
15–30 medium apples 2-3 cups water
¼ – ½ cup sugar (to taste) 2–4 teaspoons cinnamon
Scrub apples with vegetable brush. Quarter each apple (do not peel or core) and put them in large soup pot. Add water. Cook for 3–3 hours, stirring occasionally, until apples are soft and mushy. Place colander* over a large mixing bowl. Ladle cooked apples into a colander and press them through. When finished, stir sugar and cinnamon (to taste) into sauce. If sauce is thick, add a little water. Serve warm or cold. Store in the refrigerator for a week or freeze some to enjoy later.
If you prefer chunky applesauce, peel, core and slice the apples before putting them in the soup pot. Once the apples are soft, don’t run them through the colander. Just add sugar and cinnamon, and you’re done.
*This kind of colander: