Yield 2 qts
Preparation Time :1:00
- 2 cups water
- 6 lb apples quartered
- 1/2 each lemon
- 1 dash cinnamon—to taste
- 3/4 cup sugar—to taste
- In a large heavy pot that has a cover, put the water. Add the quartered apples, unpeeled and uncored. Add the lemon juice if the apples are bland.
- On a high flame, cook covered until the apples are soft. Remove cover and let some water cook away,
- Using a Foley food mill, or a colander, press the cooked apples through to separate the purée from the skins and seeds.
- Heat the purée, and season with cinnamon and sugar as needed.
If you like chunky applesauce, cook the peels and cores and purée them, and add to the cooked chunks. Never throw away the peels and cores as they supply pectin to give the cold sauce a good consistency.
Notes: I like to use a mix of apples, and I have my fruitstore save culls for me. I get about 3 qts in a bag for a dollar. I don't bother to trim minor bruises, but large bruises are discarded. When available, I enjoy a mix of apples and pears which has a spicier flavor. Apple sauce freezes well, so I make large batches.
Steve's #22 Jewish Holiday Recipes
- Sweet Potato Latkes
- Cheese Latkes Judith
- Schmaltz (Rendering Chicken or Goose Fat)
- Crepes (for the "en Aumoniere")
- Fresh Apple Sauce
- Roesti Potato Pancakes
- Vegetarian Potato Cutlets (Mom's End of the Month Recipe)
- Pommes Duchesse
- Baked Apples (Dad's Recipe Handed Down to Me)
- Holiday eGGnog
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007