Homemade ApplesauceFrom pat2me 9 years ago
How to make it
- Do not peel or seed apples.....purchase a small Foley Food mill...NOT expensive.
- Quarter apples into a medium to large kettle, how big a kettle will depend on how many apples you're using.
- A 3 lb bag of apples generally fits into a 5 or 6 qt pot and the final quantity will make a large bowl.
- Add about 1/4 to 1/2 C water, the more water you add the soupier the sauce will be. cover and turn burner on medium -low until apples begin to cook.
- Stir OFTEN, keeping heat low so the apples don't stick to pan.
- Place Foley food mill on large bowl.
- When apples are soft, transfer to food mill and turn handle until all that's left in mill are seeds and peel. Continue untill all the apple has been pressed through the mill.
- Clean apple residue from mill and rinse right away. Wash and dry thoroughly when finished with sauce.
- Stir sugar or Splenda and cinnamon (and/or nutmeg, if you like) into sauce a little at a time. This is made to taste and depends on type and quantity of apples used, so there's really no exact measurement.
- Sauce will turn a beautiful darker rosy color
- Refrigerate uncovered and stir occasionally until completely chilled, then cover. It will thicken a bit when chilled.
- Serve on hot buttered toast, as a dessert, over ice cream, healthy after school snack, with pork chops ....I could go on and on.
- It can be put in freezer if it lasts that long.