Tom’s Super-Simple Applesauce
(We recommend using Paula Reds for applesauce, though Golden Delicious are also lovely)
- Peel and core the apples. There’s a lot packed into that short sentence. Some people like to peel and core prior to cooking. This can be done with a paring knife or with an apple peeler – the spinning kind with the handle. (pro tip – second hand stores often have apple peeler’s available for $10 or less). There is a whole other camp that feels its better to cook apples whole/quartered with skin and seeds, and then run through a food mill.
- We prefer peeling and coring ahead of time as it allows for more options to leave the sauce a little chunky. Once you run through the food mill you get a very consistent and smooth texture. If that’s your style, that’s the way to go as skipping the preliminary peeling/coring can save a lot of time.
- Throw them in a pot on the stove on “Low” (a heavy pot or even a crock pot is good for this). Stir them about every ten minutes. After about 30 minutes, start watching them more closely. As soon as they’re applesauce consistency, stop cooking. Taste them to be sure they taste good.
- The only danger is in forgetting about them and cooking them too long – all the natural sugar can cook out of them. At that point you can add more apples and keep going, or add some cider and cook down to apple butter.
- If you like your sauce sweeter than natural Paula Reds, add a little sugar or honey to taste while it’s still hot. Cinnamon, cloves, ginger, or other spices can be added to taste any time – while cooking or later. Can or freeze as desired. Yum!