January 14, 2015


Rosy Applesauce - The Taste of Harvest

As I’ve stated in previous posts, apple harvest season in Central Washington smells delicious! In an attempt to capture the aroma of harvest in my own home, I turn to applesauce. Lots of people have a favorite applesauce recipe—from the very basic to very complex—and an opinion about which apples make the best sauce. Red or Green? Tart or Sweet? It’s all a matter of taste, and honestly, you can’t go too wrong with applesauce. Personally, I love to leave the skins on red delicious apples, and simmer them with a bit of sugar and a cinnamon stick. Not only does this make prep time a breeze—just quarter the apples, and throw them in the pot—but the skins impart a beautiful rosy color to the finished apple sauce.

What You’ll Need:

8 Large Red Apples or about 4 lbs

Juice of 1 lemon

1 cinnamon stick

2 Tablespoons Sugar or to taste

To The Stove!:

Quarter the apples, but don’t peel or core. Add them to a 5 quart pot. Add remaining ingredients. If the apples you’ve chosen are sweet, use less sugar--you can always add more sugar later.

Toss the apples with the lemon juice and sugar, add the cinnamon stick and cover. Bring to a simmer over medium heat. Uncover and stir occasionally until apples start to fall apart. Test by pressing on an apple with the back of a fork or spoon. The apple should collapse easily.

Remove from heat and discard the cinnamon stick. Pass the apples through a food mill to remove the skins and seeds. Taste it! If you like it sweeter, add more sugar. If you think it needs more cinnamon, sprinkle in ground cinnamon to taste.

I like to transfer my applesauce to jars and then just keep them in the refrigerator for snack time. If you’re making a lot, and want to store it in your pantry, you’ll need to process the applesauce in a water bath. Another great idea is to portion out the applesauce in small containers that are easy to grab for school or work lunches.

You don’t have to peel or core the apples, just quarter, and throw them in the pot with the rest of the ingredients.

A Food Mill is such a great tool. I use it for applesauce, tomato sauce, and jams. Makes life so easy!
Isn’t it pretty! I just love the rosy color the skins impart. Any variety of apple will work following these steps. The red skin does give it color, but if you've got a different variety, or a mix of apples, that's fine! Use what you have, but remember, you may want to use more or less sugar depending on the sweetness (or lack thereof).
From apple to sauce in a few easy steps.

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