If you've never made fresh applesauce at
home, you should give it a try. It is really simple. Serve it alongside
with roast pork or as a dessert served warm with vanilla ice cream.
Applesauce is also a key ingredient for great-tasting, low-fat quick
breads and muffins.
To make smooth and creamy applesauce - use a
soft-textured apple, such as McIntosh. Add the sugar after the apples have
softened, and pass the finished sauce through a food mill or sieve.
To make chunky applesauce - use a firm
apple, such as Northern Spy or Granny Smith. Add the sugar at the
beginning of the cooking time, and mash the finished sauce with a wooden
spoon or a potato masher.
To tint applesauce pink - include apples
with red skins, such as McIntosh or Cortland, and do not peel before
cooking. Pass the cooked sauce through a food mill or a fine-mesh sieve to
separate out the skins. The sauce will remain a lovely shade of pink. Or
make apple-cranberry sauce by replacing some of the apples with
cranberries (3 cups cranberries replaces 1 pound apples). Add 1/2 cup
sugar to balance the tartness of the cranberries.
To flavor curried dish, add 1/2 cup
applesauce to each 1 cup of curry sauce (or stock) when making a curried
dish. Simmer as the recipe directs.
In a large saucepan, combine 1 cup apple
cider, 1/4 cup sugar, 2 tablespoons lemon juice, 1 cinnamon stick and 5
whole cloves. Add 3 pounds peeled, cored and chopped McIntosh apples.
Bring to a boil over high heat. Reduce heat to low and simmer for about 20
minutes. Taste for sweetness and add more sugar if desired. Simmer until
desired thickness is reached. It will make about 8 cups.