When we make applesauce, we don't peel or core the apples. We quarter the apples and throw them in the pot with a little bit of water to boil. Then we use a sauce master. These are wonderful - it removes all of the solids. If you do not have a sauce master (or similar kitchen gadget) you will want to peel and core your apples. We also make a lot at once - you may want to double, triple, quadruple, etc. this recipe.
Author: Paulus Family
- 4 medium apples, each peeled, cored, and cut into fourths
- ½ c water
- ⅓-1/2 c sugar, if needed
- ¼ t cinnamon
- Heat apples and water to boiling over medium heat; reduce heat.
- Simmer uncovered, stirring frequently to break apart the apples, until apples are tender and of the right consistency (at least 5-10 minutes).
- If you are using sweet apples, such as Ginger Gold or Golden Delicious, you may not even need to add sugar. If you are using tarter apples, you can add sugar and cinnamon to taste.
"Instead of adding sugar, add apple cider. Not as sweet, much more apple flavor." - Sharon Jeffrey