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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I found this yummy recipe in a Food & Wine magazine a few years back. I believe it is originally a Gale Gand recipe, however I am rewriting from memory & I know I prefer less water than whatever was in the original. I couldn't believe how easy and how wonderful homemade applesauce tastes! I prefer cinnamon in my applesauce, but I'm sure you can leave it out, increase it [my preference!], or add other warm spices to taste. Change around the variety of apples and have fun with it! I don't like mine too sweet, so one could use 3 McIntoshes & 1 Granny Smith for example. I find this recipe is a well-balanced base to reference. Ingredients:
4 apples, mcintosh or 4 a variety of not-too-sweet apples, peeled, cored, and chunked |
2 bartlett pears, peeled, cored, and chunked |
3/4 cup water |
1 tablespoon fresh lemon juice |
1 teaspoon sugar |
1/4-1/2 teaspoon cinnamon |
Directions:
1. Throw apples, pears, lemon juice and water in a large saucepan and bring to a boil.
2. Reduce the heat and simmer until the fruit breaks down and magically creates that characteristic applesauce texture, about 45 minutes.
3. Stir in sugar and cinnamon. Leave as a chunky applesauce or use a hand-blender to puree it further as desired.
4. Yummy warm or cold!
5. Store in refrigerator tightly covered. I'd say this keeps for about a week.
6. I've never tried freezing it; if you do, please let me know how it turns out. With proper knowledge I'm sure this can probably be canned for long term storage as well, however, I don't know enough about it at this point. Enjoy!
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