Applesauce

We have always made applesauce from scratch in our family. One of my earliest memories of my father’s parents is them making me applesauce –along with peas, potatoes, and a steak for lunch when they babysat. I may have been a bit spoiled. Hehehe.

Of course, they also dosed me with a giant tablespoon of onion juice and honey to ward off colds. I don’t think I had many colds as a child, but then again, I probably didn’t have many friends either after drinking onion juice. Bleck!!!

Anyway, applesauce is a family thing, and we all have our own special way of making it.

My father leaves the skins on, then puts it through a ricer after he cooks it.

Other family members (and you know who you are) make it by opening a jar. 😉

It is pretty easy to make, but one of the most requested dishes at every family gathering (my husband’s family included).

My secret is to use two different kinds of apples and a tiny bit of cinnamon.

Ingredients:

6 gala apples
6 fuji or Braeburn apples
1/4 cup water
1/4 teaspoon salt
1/4 -1/2 teaspoon cinnamon ( or to taste)

Directions:

Peel apples and cut into same size pieces, either with an apple cutter or knife, making sure no seeds or pieces of the core are included.

2 Sprinkle with salt and drizzle water over.

At this point, you can do one of two thing to cook the apples:

Put them in a pot on the stove, cover and cook over medium heat till the apples start to cook, then turn down to simmer and let them cook for at least 1-2 hours, till apples are completely soft.
Put the apples in a pressure cooker and cook for 25 minutes (I let the steam release naturally which does take about another 20 minutes or so)