by Geraldine Duncann
Making applesauce is not rocket science. Neither is it a precise recipe. If you have a large pot and a small sharp knife you have all the tools you need to make wonderful, old fashion apple sauce. Now, people’s opinions of applesauce vary greatly. Me, I like it with quite a bit of cinnamon and nutmeg a touch of lemon and moderately sweet. One of my sons likes it with almost no added flavoring except a bit of sugar and lemon. It is also excellent made with honey.
You may make as much or as little applesauce at a time as you wish. I do suggest, however, that unless you have experience canning, that you do not can it. If you are going to make a lot, I suggest that you freeze it in plastic tubs. It freezes quite well and with freezing there is little to no risk of botchulism.
And hey, if you want to try your hand at making apple jelly, save the peels and cores.
To make applesauce:
Peel, core and chop as many apples as you wish. Cooking apples, such as Granny Smiths, are best but you can use any kind. Place them in a large pot with a tight fitting lid, cover and place over a high heat for about five minutes, then reduce the heat to low and continue to cook, stirring occasionally to prevent scorching, until the apples are quite soft.
At this point remove from the heat and using a hand masher or an immersible blender, puree the apples. Now, for the flavoring. Add sugar, honey or Splenda to taste. Also add cinnamon, nutmeg, finely grated fresh ginger root, lemon zest and lemon juice to taste. Some people prefer it with more spices and some with more lemon. Return to the stove and over a medium low heat, continue to cook uncovered until the desired texture is achieved.