unsweetened applesauce
(untested)
(source: http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=8022 )
- 6 x firm apples peeled, cored, and cut in 8 wedges each
- 1/4 cup water
- Combine the apples and water in a saucepan. Cover and cook over medium-low heat for about 8 minutes. Remove the lid and stir from the bottom to prevent sticking. If the apples are sticking, add 1 or 2 more tablespoons of water. Cover the saucepan and continue cooking until the apples start to fall apart, stirring once or twice to prevent sticking, another 7 to 12 minutes.
- Remove from the heat and mash the apples with a fork or potato masher.
This recipe yields 4 cups.
Comments: Golden Delicious apples makes the tastiest applesauce. Golden Delicious is low in pulp and makes a delicious smooth applesauce. Some people, however, prefer applesauce with texture, in which case you might try the pulpier Pink Lady or Roma apples.
(source: http://www.urbanext.uiuc.edu/apples/recipes.html )
Applesauce will vary in texture and flavor depending on the variety of apple used. All-purpose apples such as Granny Smith, Rome Beauty, Fuji and Jonagold (as well as many others) produce good results.
- 8 large apples, peeled, cored and cut into thick slices
- 1/2 cup water
- 2 lemon slices
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered for 10 minutes or until apples are part sauce and with some chunks of apple left. Watch closely and stir often to prevent burning. Applesauce should be thick; add more water if necessary. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve. Add cinnamon and nutmeg. Serve warm or chilled. Cover and refrigerate leftovers for up to one week. Yield 5 to 6 cups.
To make unsweetened applesauce: omit added sugar and select a naturally sweet variety such as Golden Delicious, Red Delicious or Gala.
To Freeze: Increase spices to twice the indicated amount, as they lose flavor during freezing. Refrigerate until chilled. Pack cool applesauce into rigid freezer containers to within 1/2-inch from the top and seal. Use a container size suitable for your family's needs. To use: thaw in the refrigerator overnight or in cold water for 3 hours. Can be frozen for up to one year at 0°F.
To Can: Pack hot applesauce into clean standard canning jars, leaving 1/2-inch headspace. Seal with 2 piece canning lid and screw band. Process jars for 10 minutes in a boiling water bath. Remove jars, cool, check seals, label and date. Store sealed jars away from sunlight in a cool, dry place for up to one year.