Some Good Ol' Fashioned Applesauce

Guess what? It's time for some recipe love!

It's been a while since I've put any up here, and since I promised some tasty apple treats, I figured I'd better get on it. And you know I've been using apples a lot lately, since Josh and I picked about 18 pounds....



Yeah, we definitely picked a lot of apples.


Anywho, when I was little, I have a very distinct memory of my dad fixing lunch for me when I was sick. I'm guessing my mom had probably already taken a few days off from work to stay home with me, so it was his turn (or something like that), because usually it was my mom who cared for my sickly self. But for whatever reason, it was my dad that day. And he fixed me a lunch of chicken noodle soup, toast, a hard-boiled egg, and applesauce. Maybe that was just what was in the pantry, or maybe that's what I requested... I don't know. But I do know that after that, whenever I was sick, I always asked for those things.

I know, I know, weird story to tell. But those foods have all definitely become some of my comfort foods, and the things I want to eat when I'm not feeling well, or when I just want to cuddle up and be all comfy-cozy.

So naturally, I have to share a recipe for applesauce with you. This is applesauce the good ol' fashioned way. It's a mixture of a couple recipes I've found... but, for the most part, applesauce recipes are largely the same. I've settled on this because it really lets the apple flavor shine through, instead of focusing on other ingredients like, oh, SUGAR. (And we know we all live in a way over-sugared society.) This one does use a little bit of sugar (1/4 cup), but if you're diabetic or just don't want any sugar, it's quite easy to take out - just make sure you're using sweet apples, not tart ones.

Sadly, I don't have any pictures of the process or product for you - we ate it up too quickly. However, this recipe is very easy and simple, and you won't believe how GOOD it tastes! I doubt you'll ever be able to go back to store-bought applesauce...


Applesauce, the Good Ol' Fashioned Way
Makes: about 3 1/2 cups (6-8 servings)
Prep: 15 minutes
Total: 40 minutes

Note: If you have a food mill, you don't need to peel the apples beforehand. However, if you don't have one (like me) OR if you prefer a more coarse applesauce (also, like me), you can simply peel the apples before coring them. Then, after they're done cooking, you can simply use a potato masher or a wooden spoon to break them up.


Ingredients:

• 4 pounds apples (about 8-12), cored and cut into 1 1/2-inch chunks (There is so much debate about what kind of apples to use for applesauce, and if you need to have more than one variety. I've been using Jonagold or Jonathans, which both have a balanced sweet/tart flavor and thus eliminates the need for a lot of excess sugar (some recipes call for up to 1 cup). Pink Lady apples are also supposed to be a good choice, and I've heard Macouns work well, too. Just remember that if you go with too tart of an apple, you'll have to add more sugar, and if you go with too sweet of an apple, it might be more like candy than applesauce.)
• 1 cup water
• 1/4 cup sugar
• Pinch of salt (or a little less than 1/8 teaspoon, if you don't like measuring by "pinches")
• 1/2 teaspoon cinnamon
• Pinch nutmeg (again, a little less than 1/8 teaspoon, if you don't like measuring by "pinches")

Directions:

1. If you are NOT using a food mill (see note above), peel your apples. This is pretty simple, and if you haven't done it before, here's a quick video:

Once you're done peeling your apples, or if you are going to use a food mill, core the apples and cut them into 1 1/2-inch chunks.

2. Mix the apples, water, sugar, and salt in a large pot/Dutch oven. Cover and cook over medium-low heat for 15-20 minutes, stirring occasionally, until the apples are soft and begin to break down.

3. If you are using a food mill, process the apples. If you're going for the more chunky variation, use a potato masher to break it up to a consistency of your liking. (If you don't have a food mill and want a more smooth texture, you can puree it in a blender.)

4. Stir in the cinnamon and nutmeg, and add sugar or water as needed to adjust the consistency. My personal favorite: serve warm! And enjoy! Or, cool to room temperature (about 1 hour), and enjoy! If you don't eat up all the delicious goodness right away, you can store it in an airtight container for up to a week in the fridge.


And there you have it! Incredible, amazing, and oh-so-good homemade applesauce, done the ol' fashioned way! And trust me, it's just the right snack on a breezy, somewhat chilly, beautiful Fall day.