Simple Applesauce
By America's Test KitchenPublished on March 28, 2013
Time
30 minutes
Yield
Serves 7 (Makes about 3 1/2 cups)
Ingredients
Optional Flavorings
2 tablespoons unsalted butter - stir into finished sauce3 inch cinnamon sticks (2) -- cook with apples and remove prior to pureeing¼ teaspoon ground cinnamon - stir into finished sauce1 cup cranberries (fresh or frozen) - cook and puree with apples4 whole cloves - cook with apples and remove prior to serving1 ½ inch piece fresh ginger, sliced into three pieces and smashed - cook with apples and remove prior to pureeing1 teaspoon lemon zest - cook and puree with apples2 tablespoons lemon juice - stir into finished sauce⅔ cup Red Hot candy - cook and puree with apples2 pieces star anise (whole) - cook with apples and remove prior to servingBefore You Begin
We like the tart flavor of McIntosh apples in this recipe, but Jonagold and Pink Lady apples are good, too. Nearly any variety of apple can be substituted, except for Red Delicious. Applesauce made with out-of-season apples may be somewhat drier than sauce made with peak-season apples, so it’s likely that in step 2 of the recipe you will need to add more water to adjust the texture. If you double the recipe, the apples will need 10 to 15 minutes of extra cooking time.
Instructions
- Toss apples, sugar, salt, and water in large, heavy-bottomed nonreactive Dutch oven. Cover pot and cook apples over medium-high heat until they begin to break down, 15 to 20 minutes, checking and stirring occasionally with wooden spoon to break up any large chunks.
- Process cooked apples through food mill fitted with medium disk. Season with extra sugar or add water to adjust consistency as desired. Serve hot, warm, at room temperature, or chilled. (Can be covered and refrigerated for up to 5 days.)
Time
30 minutesYield
Serves 7 (Makes about 3 1/2 cups)Ingredients
Optional Flavorings
Ingredients
Optional Flavorings
Ingredients
Optional Flavorings
Why This Recipe Works
When we decided to develop an applesauce recipe, preserving the taste of fresh apples was paramount. First, we chose the right apple. We chose McIntosh for their colorful skins, their balanced sweet/tart flavor, and their tendency to break down readily. Second, we learned it was best not to peel the apples; cooking the the fruit with the skin on further boosted flavor in our applesauce recipe.
Before You Begin
We like the tart flavor of McIntosh apples in this recipe, but Jonagold and Pink Lady apples are good, too. Nearly any variety of apple can be substituted, except for Red Delicious. Applesauce made with out-of-season apples may be somewhat drier than sauce made with peak-season apples, so it’s likely that in step 2 of the recipe you will need to add more water to adjust the texture. If you double the recipe, the apples will need 10 to 15 minutes of extra cooking time.
Instructions
- Toss apples, sugar, salt, and water in large, heavy-bottomed nonreactive Dutch oven. Cover pot and cook apples over medium-high heat until they begin to break down, 15 to 20 minutes, checking and stirring occasionally with wooden spoon to break up any large chunks.
- Process cooked apples through food mill fitted with medium disk. Season with extra sugar or add water to adjust consistency as desired. Serve hot, warm, at room temperature, or chilled. (Can be covered and refrigerated for up to 5 days.)
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