Author Notes: I love a "recipe" that has no weighing or measurements in sight. It's a freeing experience. So throw the windows open and let in the autumn air, it's time to make applesauce. —Samantha Ardry
Serves: one or many
Cortland or Macintosh apples
Brown sugar or granulated sugar (optional)
Ground cinnamon (optional)
- Wash and core the apples, but leave the skins on. The skins will add flavor and will be cooked down with the apple flesh. The skins that remain will be removed when you process the sauce through a food mill or blended into the sauce if you use a food processor.
- Add enough water to cover the bottom of a large, heavy-bottomed pot or enamel-coated Dutch oven. The water will just ensure the apples don't scorch on the bottom as you cook them. Cut smaller apples in half and larger apples in quarters, then add them to the pot. Over medium high heat, let the apples cook down, stirring them occasionally. Depending on your range, the apples will take 45 minutes to 1 hour to break down.
- When the apples have cooked down into a chunky, sauce-like consistency, remove the applesauce from the heat. Process it through a food mill for the best texture, or a food processor until smooth. Add sugar or brown sugar and cinnamon to taste, if desired.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall