carroll-astana
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ISO: ISO T&Trecipe for making applesauce (for low fat cake). thanks
- Thread starter carroll-astana
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barbara-in-va
Well-known member
Carroll, I LOVE applesauce and make a ton of it in the fall. My pot comfortably...
holds about 7 lbs of apples. I core and slice (not peel) and add about 2 C apple cider and simmer til apples are soft. I usually add about 1 C sugar to this, juice of a lemon and some cinnamon. I then put it thru a food mill and can in pint jars, 7 lbs apples makes me about 5+ jars. This year the Jonathan apples made great sauce. Their red skins turned the sauce a very pretty pink.
You can certainly use fewer apples and less cider to make a smaller batch.
holds about 7 lbs of apples. I core and slice (not peel) and add about 2 C apple cider and simmer til apples are soft. I usually add about 1 C sugar to this, juice of a lemon and some cinnamon. I then put it thru a food mill and can in pint jars, 7 lbs apples makes me about 5+ jars. This year the Jonathan apples made great sauce. Their red skins turned the sauce a very pretty pink.
You can certainly use fewer apples and less cider to make a smaller batch.
I do something similar to this one: "Cinnamon-Spiced Applesauce," except I use a little less sugar
(white), much less lemon juice (juice of about 1 lemon), and slice the apples. I also use a little less water. I haven't made applesauce in a long time, but I used to use McIntosh - today I would use Jonagold. (I use a potato masher to mash the apples until fairly smooth).
CINNAMON-SPICED APPLESAUCE
...If you prefer applesauce with a smoother texture, the cooked apples can be pureed in a food processor rather than mashed with a fork.
3 pounds apples, peeled, cored, cut into 3/4-inch pieces
1 cup water
1/3 cup (packed) golden brown sugar
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
DIRECTIONS:
Combine apples, 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender, about 25 minutes. Uncover and simmer until almost all liquid in saucepan has evaporated, about 6 minutes. Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes.
Using fork, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold. (Applesauce can be prepared 3 days ahead. Cover and keep refrigerated.)
Makes about 3 cups.
Bon Appétit - October 1998
http://www.epicurious.com/recipes/recipe_views/views/15584
(white), much less lemon juice (juice of about 1 lemon), and slice the apples. I also use a little less water. I haven't made applesauce in a long time, but I used to use McIntosh - today I would use Jonagold. (I use a potato masher to mash the apples until fairly smooth).
CINNAMON-SPICED APPLESAUCE
...If you prefer applesauce with a smoother texture, the cooked apples can be pureed in a food processor rather than mashed with a fork.
3 pounds apples, peeled, cored, cut into 3/4-inch pieces
1 cup water
1/3 cup (packed) golden brown sugar
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
DIRECTIONS:
Combine apples, 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender, about 25 minutes. Uncover and simmer until almost all liquid in saucepan has evaporated, about 6 minutes. Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes.
Using fork, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold. (Applesauce can be prepared 3 days ahead. Cover and keep refrigerated.)
Makes about 3 cups.
Bon Appétit - October 1998
http://www.epicurious.com/recipes/recipe_views/views/15584
All I do is use 4 Grannies and 4 MacIntosh, peeled and sliced, with 1/3 C sugar and 1/3 C water
Cook for about 15 minutes and mash.
Add cinnamon and orange zest for flavoring.
We like it chunky, but if you want it smooth, just push it through a strainer.
It was an EPIPHANY to me to realize applesauce was this easy. For some reason I thought it had to be processed.
Cook for about 15 minutes and mash.
Add cinnamon and orange zest for flavoring.
We like it chunky, but if you want it smooth, just push it through a strainer.
It was an EPIPHANY to me to realize applesauce was this easy. For some reason I thought it had to be processed.