Wednesday, December 24, 2014


I was going to pick up a jar of applesauce to have with the Chanukah latkes, but I never make it through a whole jar and it's disgusting when I find it in the back of the fridge two months later.  Hey, I always have a few apples in the fridge.  I can make my own!

Frankly, I was expecting this to be a whole lot more complicated.  Cook apples until soft, run through food mill, serve.  It was almost more difficult to come up with proper recipe amounts for everything than to make it in the first place.

As for what apples to use in the sauce, there are an awful lot of kinds of apples available at the market.  Keep in mind the texture and sweetness of whatever you use.  I keep galas on hand because they work either for cooking or eating raw.  Fuji, honey crisp, and pink lady are similar in sweetness and texture.  You want to stay away from red delicious because they don't cook well.  A tart apple like granny smith is fine, but you may choose to add a bit of sugar in the end.  You can also use an assortment instead of all one kind.

2 medium apples (I used gala)
*cinnamon stick (optional)
sugar if needed
lemon juice if needed

1.  If using a food mill or tomato press, remove stems from apples, cut in quarters, and remove cores.  If using a blender, food processor, or potato masher, peel the apples first.

2.  Place quarters in a small saucepan and fill with about 1" of water.  Water does not need to cover the apples.  Bring to a boil over medium heat, lower to a simmer, and cover.  Cook until very tender, 20 to 30 minutes (depending on type of apple).  If using cinnamon, place stick in the pot while simmering for a subtle hint of flavor.

3.  Remove apples from heat and drain.  Run through whatever processing gadget you choose for a fine sauce, or use a potato masher for chunky.  Taste and add sugar if too tart, lemon juice if too sweet, and cinnamon powder or other spices to taste.  Refrigerate before serving.

Makes about 1 cup

Difficulty rating :)

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