Old-Fashioned Applesauce
“We had all kinds of apple trees in the yard when I was growing up, so I don’t know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn’t darken.” —Doris Natvig, Jesup, Iowa
| Servings | Prep Time |
| 6cups | 30minutes total time |
| Servings | Prep Time |
| 6cups | 30minutes total time |
Ingredients
- 4 lbs tart apples
- 1 cup water
- 1 cinnamon stick or 1/2 teaspoon cinnamon extract
- 1/2 to 1 cup sugar
Portions: cups
Units:
|
Ingredients
Portions: cups
Units:
|
Instructions
- Peel, core and quarter the apples. In a Dutch oven, bring apples, water and cinnamon to a boil. Reduce heat; cover and simmer 10-15 minutes or until apples are tender. Remove from the heat. Add sugar to taste and stir until dissolved. If you used a cinnamon stick, remove and discard. Mash apples with a potato masher until desired texture is reached. Serve warm or chilled.
Recipe Notes
