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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Applesauce Recipe

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This recipe for Applesauce is from JOHNSON Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium cooking apples, each cut into fourths (I peel and remove core/seeds)
1/2 c water
1/3-1/2 c granulated sugar (I tend toward the low side of the range)
1/4 t ground cinnamon
1/8 t ground nutmeg
Directions:
Directions:
Betty Crocker instructions:
Heat apples and water to boiling over medium heat; reduce heat. Simmer uncovered, stirring occasionally to break up apples, until tender, 5-10 minutes. Stir in remaining ingredients. Heat to boiling; boil and stir 1 minute.

Allow to cool before removing to containers for storage

Yield: about 4 cups (I typically multiply ingredients to prepare larger batches as my apple supply allows, subject to the capacity of my cookware)



Notes: I tend to cook apples longer, and I like to mash them with a potato masher or ricer. That breaks them up, but leaves enough chunks to add texture. I know others who use a food mill to make the applesauce smooth (can cook with peel and seeds if you use a food mill) . The extra cooking time often results in the need for additional water - you decide how much. When I'm making multiple batches, I often mix batches together before dividing into containers (zipper-style freezer bags or covered plastic containers) for uniformity before freezing. I have stored in freezer for up to two years without any noticeable deterioration in taste/texture.
Number Of Servings:
Number Of Servings:
Not enough

 

 

 

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