Homemade applesauce
Instructions:
- Pureed, cooked apples have the most delicate and distinctive flavor if cooked covered, over low heat. You can make applesauce from any variety of apples; however, mild, less flavorful apples will produce a mild, less flavorful sauce. For the best flavor, select fresh, tart, full-flavored apples that will cook down in a short vtime. Your yield will depend on the juiciness of the apples used, and you may wish to blend varieties of apples to get the flavor and consistency you desire. Greenings, Mclntosh, Cortland, Gravenstein, Wealthy, Winesap, and Jonathan are among the apples that make good applesauce.
- Apples, quartered;
- Sugar to taste;
- Lemon juice to taste.
- Wash and cut the apples into quarters. Remove cores. Place in a deep pot and partly cover with water.
- Apples that have been stored will be less juicy than fresh autumn apples and will require a bit more liquid. Slowly bring to a simmer and cook until tender.
- Press through a puree strainer or blend, skin and all, in food processor or blender to get the prettiest color. Add sugar and lemon juice to taste.