Any type of apple can be used to make applesauce, but the best applesauce is made from soft apples like Cortland, Fuji, Gala, Pippin, or McIntosh. One medium apple (2 1/2 inches in diameter) yields about 1 cup of slices. Three medium apples weigh about one pound. Three pounds of apples yield about one quart of applesauce.
3 pounds of apples, rinsed (see introduction paragraph)
1 cup water
2/3 cup sugar
1 teaspoon ground cinnamon
To peel or not to peel, that is the question. To finish the process, you will need to mash the apples or run them through a food mill or food processor; therefore, before cooking the apples, you need to decide whether or not to peel the apples.
*If using a (potato) masher, peel the apples before slicing and cooking.
*If using a food mill, you do not need to peel the apples first.
*If using a food processor, you can leave the peels on and when they go through the food processor, the peels will add tiny specks of color to the apple sauce. So when using a food processor, you can choose to peel or not peel the apples before slicing and cooking them.
The directions below are based on not peeling the apples.
Coring the apples is next. Using a coring device is a fast method to core and slice the apples.
If you do not have a coring device, simply cut the apple in quarters from the top to the bottom, core the four slices, and then cut those four pieces in half. You’ll have eight slices.
Place the slices (peeled or not) into a pot along with 1 cup of water, 2/3 cup sugar, and 1 teaspoon of ground cinnamon. Bring the uncovered pot to a boil on a medium high temperature setting, stirring occasionally. It may take around five minutes to come to a boil. This is when the kitchen will be filled with a cinnamon aroma.
Once the pot starts to boil, cover the pot, reduce the heat to the lowest setting, and simmer for at least 20 minutes. Stir ever five minutes. Check the softness of the apples after 20 minutes by pressing the back of a fork against a slice. If you can mash the apple slice with the fork, the apples are ready for the next step. If you cannot mash an apple slice, then continue to simmer until such time as the apples are sufficiently soft to mash.
You can use a potato masher to mash the apples or you can place the cooked apples into a food processor or food mill to process the apples to a consistency as smooth as you want. A food mill was used in the example, and was placed onto a large measuring cup (shown below) to capture the sauce as it passed through the sieve of the mill.
Add more sugar if desired and serve warm or chilled. Freeze in a sealed container or refrigerate in a sealed container for up to one week.
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