Applesauce
2005 at 2:00 pm | by Carolyn MahaneyFiled under Homemaking Holidays and Seasons Recipes
Here’s a simple but yummy applesauce recipe from my good friend Clara—
The best apples to use are summer transparents, like Lodi - but they are only available for a brief time mid-summer. I usually use Granny Smith for their tart flavor; McIntosh are another choice.
Cut apples in half, core, and pare. Rinse apples, cut into quarters, and put in large saucepan. Add about an inch of water and bring to boil (make sure they don’t boil dry). Turn heat down far enough to maintain low boil and cook apples until they are soft (test with fork).
Pour the hot apples, with the juice, into a food processor. Puree the apples until they have a smooth sauce texture. Add sugar and sweeten to taste (the more tart the apple, the more sugar—that’s what makes it so good!) We always sprinkle cinnamon on top, but some people like to stir it in. You can enjoy the applesauce hot or cold.
