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

Old-fashioned applesauce
Old-Fashioned Applesauce
Old-Fashioned Applesauce
Servings Prep Time
6cups 30minutes total time
Servings Prep Time
6cups 30minutes total time
Ingredients
Portions: cups
Units:
Ingredients
Portions: cups
Units:
Instructions
  1. 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
Cooking Tips
  • Applesauce can be refrigerated or frozen in serving-size portions for future meals.

Nutrition Facts

1/2 cup: 122 calories, 1g fat (0 saturated fat), 0 cholesterol, 0 sodium, 31g carbohydrate (26g sugars, 4g fibre), 0 protein.