Homemade Applesauce Recipe
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Category: |
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Ingredients: |
Ingredients: 6 - 9 Cortland Apples, scrubbed and quartered
(NOT Red-Cort or any other variation, but a pure Cortland)
1/4 c water
sugar (over the years I have added less and less sugar, started out with probably 1/3 cup and now it may be between 1/4 c and 1/8 c depending if the kids are helping!)
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Directions: |
Directions:Applesauce is fairly easy, but can be time consuming. We use an old-fashioned food strainer and tomato sauce maker type thing so we don’t have to peel or core the apples. However, with that being said, we thoroughly scrub our apples before cooking to wash off any pesticides. If you can use organic by all means do! Thoroughly wash and quarter each apple, if using the food strainer or the foley you can remove core or not. Place into large stock pot and add desired amount of sugar and water. Cook over low to medium heat until apples are softened. Pour into strainer or foley and grind till sauce comes out. Leaving the skins on and using Cortland apples is what makes our applesauce pink. I then freeze it until time to eat. When thawing, I usually microwave it for a minute and then chop it up so it is more like a frozen applesauce slushy. |
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Number Of
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Number Of
Servings:1 batch |
Personal
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Personal
Notes: "My love of apple orchards stems from my childhood when we would visit Grandma Bobb and she would take us to the Karnes’ Orchard just down the road. I remember picking and eating apples and being amazed by all of the types of apples in their big storage area. The Karnes’ were always so nice to us and their farm seemed like a little slice of heaven! It is now my family’s tradition to go to pick apples locally so we can make our own applesauce and apple-crisp. Carly, having an October birthday, usually picked apple-crisp as her birthday cake, and our batches of frozen applesauce would see us through the winter and occasionally into the summer when we would serve it as apple sauce slushies!” Diane
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