You can freeze applesauce that has been milled. When you are ready to defrost it, just reheat. I start to make applesauce this time of year to go with roast chickens and pork dishes, but always put aside the majority made from 1/2 peck to freeze for Thanksgiving and Christmas. It's just one less dish to worry about, it travels well frozen, and everyone loves applesauce with so many holiday dishes!
A recipe is hardly needed for simple applesauce. Core the apples (leave skins on for lovely pink color) and cut into slices or wedges. Add enough liquid (water or, better, cider) to keep the apples from sticking. It's best to err on the side of too little liquid until you get the hang of things; you can always add more but you don't want soup. Cook down the apples on medium heat until soft. Then put through a food mill, adding sweetener to taste and letting it dissolve into the hot applesauce. You may wish to add cinnamon. If you don't have a food mill, it's worth getting one. A combination of apple varieties always makes the applesauce interesting.
4 Comments
We love it and our friends love it just that way.
It's super easy, and really tasty. (Then make charlottes!)