Apple Sauce
’’This apple sauce is so tasty, you wish there was more of it.’’
Ingredients:
- 1 kg of Shire Apples
- 5 tbsp of water
- 1/4 tsp of Cinnamon
- 1/4 tsp of Nutmeg
- 1/2 tsp of Vanilla
Instruction:
- Wash your apples carefully. Make sure all wax is gone.
- Chop your apples in 4 and take the heart out. You do not need to peel them or to cut them in smaller pieces.
- Place your apples in a large pot. Add water, cover and cook at medium heat for 20 minutes.THey should look like the second picture below after being cooked.
- Add vanilla, sugar and cinnamon. Mix a bit and cook for another 5 minutes.
- Let cool down a bit before taking out the apple skins.They will come off very easily!
Note:
- Leaving the skin on your apples will make your sauce pink! You can also peel them if you want a yellow or white sauce.
- Adjust the quantities of Cinnamon, Nutmeg and Vanilla to your taste!
- When making large quantities of apple cause, bottle it up or freeze it for later!
November 17, 2010 at 8:29 am
Wonderful!
November 17, 2010 at 9:48 am
I’ve made homemade applesauce for my kids when they were babies (never trusted that jarred stuff). Mine was a simple mashed steamed apples version. This recipe has inspired me to try it again. Sounds SO yummy! I bet this would taste great as a warmed up winter treat.
November 18, 2010 at 8:52 am
How much sugar do you add ?
also my mother hobbit suggest Golden delicious apples are best for cooking she never uses anything else
November 18, 2010 at 11:44 am
You shouldn’t have to use sugar at all. Apples naturally have a lot of fructose in them already that they sweeten themselves.
November 18, 2010 at 8:30 pm
◦Add vanilla, sugar and cinnamon. Mix a bit and cook for another 5 minutes
that part confused me
November 18, 2010 at 10:27 pm
After the first 20 minutes of cooking, just drop the said-ingredients in your pot with the apples. Use a wooden spoon to mix until the ingredients are combined with the apple sauce. Leave on the oven, cover again and let cook for 5 more minutes. Hehe, the ”a bit” doesn’t mean anything in particular. It’s just that it doesn’t require a lot of mixing before the ingredients are somewhat combined.
As for the sugar, Isilwren got he answer right: You should not have to add any sugar to your apple sauce. If you,re not convince, try without sugar first and taste it first.
Finally Golden delicious apples are said to be the best for making pies and sauce. However, do not ever use the red ones, they are absolutely not made for cooking, hehe. I used Cortland for this sauce but other kind of apples are ok as well like McIntosh or Globo. The big difference will be in the consistency of apple chunks in the sauce, which you can always totally destroy armed with a spoon and a couple of furious swirls.
November 22, 2010 at 6:03 pm
I’m getting ready to make this right now so I’ll let you know how my taste testers (aka: kids) liked it.
I might also add that putting a few drops of lemon juice into the apple mixure when you’re ready to puree it helps prevent the browning affects apples get during oxidation. I cheat by using my food processor to blend it. LOL
November 24, 2010 at 4:43 pm
There’s a typo in the instructions. The ingredients list says “nutmeg”, the instructions say “Add vanilla, *sugar* and cinnamon”. That’s where Hungry Hobbit’s confusion came in.
February 5, 2011 at 2:23 am
Cassy, I love your recipes, pictures and the whole presentation. I am a cooking, herbs and spices nut, I love middle ages and historical re-creation, and your recipes rock!
My son, 9, loves to cook and we are going to try a couple out this weekend.
Idhras (landroval)