ApplesauceFrom breezeatdawn 8 years ago
How to make it
- Wash apples, if large you can core and peel, otherwise just place whole apples in a large pot with a small amount of water. I have done a large stockpot filled with crabapples, and I've done a 2 quart pot with large apples.
- Cover apples and cook on low. Cooking time depends on how many and how large. Stir regularly and check to ensure there is enough water.
- Apples are cooked enough when they can be mashed into, well, applesauce. If you cooked whole apples you will need to strain through a sieve, colander or fruit attachment of a mixer.
- Once any skin, seeds and stems are removed, return to pot if necessary and add sugar to taste - about 1/4 c. per 4 medium or 8 small apples.
- Add 1/2-inch stick cinnamon or 1-2 whole cloves, if desired.
- Continue cooking until sugar dissolves.
The Cookbreezeatdawn Shakopee, MN
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