Go Back Email Link

Homemade Applesauce

Print Recipe Pin Recipe for Later
...

Ingredients
  

  • 5-10 pounds mixed selection of organic apples best varieties for applesauce are: Red Delicious, Gala, Fuji, Winesap, McIntosh, Yellow Delicious, Mutsu, Honeycrisp and Pink Lady To make larger quantities - 1 bushel of apples (about 42 pounds) will make up to 12-16 quarts of applesauce.

Equipment:

  • Large Stockpot
  • Food Mill you can pick up a hand crank food mill for about $20 or even less

Instructions
 

  • Wash all your apples.
  • Core and quarter them, no need to peel.
  • Place all the apples into stockpot over medium-low heat and put the lid on.
  • Check after 20 minutes and mash down a bit. If there is enough liquid to coat the bottom of the pan, go ahead and turn it up on high and bring to a boil.
  • Mash them down a bit and add 1 or 2 cinnamon sticks.
  • Then turn the heat back down to medium-low to simmer until the apples are tender enough and fully cooked.
  • This method allows you to avoid using any liquid, retaining a very pure and thick applesauce. If absolutely necessary, you can add some liquid, preferably some fresh apple cider.
  • When the apples are fully cooked, mash them well in the stockpot, then add to a food mill placed over a large bowl.
  • Remove the cinnamon sticks.
  • Puree through the food mill until all the apples are made into wonderful sauce.
  • Savor every minute of the delicious aroma!!! Grate some fresh cinnamon and nutmeg over the warm sauce and serve.