Applesauce

Makes about 2 cups     Once I started making my own applesauce, I can’t bring myself to purchase it. It’s easy, only takes a few ingredients plus a few minutes and is so much better than the supermarket mush in a jar.  I cook the apples in apple juice when I want a sweeter sauce. Sometimes I’ll add a bit of Mirin wine instead of Rum. I often swirl in a dab of butter at the end.

 

Ingredients:

2-3 Granny Smith apples – cored and rough chopped

1/4 cup sugar

1/2 cup water or apple juice

pinch cinnamon

1 Tbsp fresh lemon juice

generous pinch Kosher salt

1/4 tsp Vanilla (optional)

1/4 tsp Rum (optional)

 

Directions:

Prepare the apples. You can peel them if you want, but I often leave the skin on. Place the chopped apples in gamecrasted a medium sized saucepan and stir in the *water/juice, cinnamon, salt and lemon juice and bring to a boil. Then reduce it to a simmer and cook until the apples are softened – only about 15 minutes. Adjust the seasoning – add more sugar or salt depending on your preference.

 

*Note: start with 1/2 cup of water/juice but you may need to add more depending on the size and number of apples being used. You usually want about 2” of water/juice. Liquid should not cover the apples. The apples will add liquid as they cook, and I like thick sauce, so I gradually add water/juice only as needed.

 

Remove the pan from the heat and stir in the vanilla and rum (if using). Use a potato masher or fork and smash apples until desired consistency. I like mine chunky but if you like your applesauce pureed, you could use an immersion blender.

 

Cool it and then keep it refrigerated, in an airtight container.