The first step in making applesauce is selecting the apples - choose a local sweet variety (no Granny Smith). What are sweet varieties? Most of them - Red Delicious, Jonagold, Fuji, Gala, Golden (one of my favourites for applesauce). Mixing different varieties is also encouraged. I always use whatever needs to be used up first.
This is my mom’s applesauce recipe and one of my kids' favourite after-school snack or dessert simply sprinkled with cinnamon. For extra nutrition top it with yogurt, a drizzle of maple syrup and a few sprinkles of homemade granola.
Ingredients:
Makes 2 cups
2 lbs / 1 kg of apples, peeled, cored and cut into small chunks (1-2 inches each)
2-3 slices of ginger
A pinch of salt
¼ of a cup of water
Variations: Substitute ginger for 1-2 cinnamon sticks.
Instructions:
Wash, peel, core and cut up apples - doesn’t really matter how big or small the chunks are as long as they are all more or less the same.
Add ¼ of a cup of water and pinch of salt. Just enough water to ensure the bottom of the pan doesn’t burn.
Bring to a boil and lower heat to a minimum. Cook on low for 15-30 minutes until apples are soft.
Let cool, remove ginger slices and puree using a potato masher (coarse/chunky texture) or blender (smoother).
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