Applesauce

I write “basic” because really, is there any other kind?  I’ve seen these dressed up, fruited up applesauces in the stores: strawberry applesauce, blueberry applesauce, and I want to say…it’s ALREADY A FRUIT.  Don’t mess with a good thing, which incidentally, cannot be found in the stores.  Homemade applesauce is not the same thing as Motts.  I’m not even a big applesauce person, but when I made my first batch, it was almost a religious experience.  Soooo good.

You can get this recipe anywhere…it’s the global recipe for applesauce.

3 lbs of apples (This is bakers choice; I mix Ida Reds with Winesaps and Scarlet Beauties…almost too sweet.  Jonathans and Romes are really good choices here, and easy to find.)

1 cup water

1/3 to 2/3 cup sugar (use 1/3 if you are reading this in 2010…the heat really made the apples sweet this year.)

1/4 tsp of cinnamon (most recipes will say this is optional, but I rarely think of cinnamon as anything other than necessary.)

Peel, quarter and core your apples.  I have a hand-crank machine that does this for me all at once, making this recipe a SNAP.  It’s dangerous and terribly fun to use…best $20 I’ve spent in a long time.

Combine it all in a big pot and bring to a boiling, then reduce the heat.  Cover and simmer until apples are tender.  You can add more water if you think it’s needed.  I always do…usually a cup or two more.

Most recipes will tell you it will take 8 to 10 minutes, but that really depends on the apple.  I simmer for sometimes more than 20.  I use hard winter apples that don’t tenderize in minutes.

Remove from heat.  You can mash it with a potato masher or push it through a sieve.  I just throw mine in the food processor (you could use a blender too).  It takes about 30 seconds or less to turn it into perfect applesauce.  Serve it warm!  I even warm up the leftovers.