The man and I went apple picking several weeks ago. Back at our place, we went apple eating. I made pies and cakes and, of course, sauce — twice.
Applesauce is so easy to make that it didn’t occur to me to post a recipe for it until now. I figured everyone’s doing it, and why not? There’s no point buying the jarred stuff unless you can’t get your hands on apples.
I made my last batch in a slow cooker, but a covered, heavy-bottomed pot over low heat works just as well.
(Use this as more of a loose guide than a recipe. I NEVER measure when I make applesauce, and nothing has ever gone terribly wrong. Also, note that there is no sugar listed here; I don’t use it. If your apples are tart, feel free to add a bit of sugar.)
10 apples of your choice, peeled and chopped into 1-inch chunks (I used macintosh and cortland.)
1-2 tablespoons water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Toss everything into the slow cooker, set on low. (Alternatively, hold back on the spices and use them to flavor the end product. I realize some folks don’t like brownish applesauce.)
Stir once in a while.
Cook until sauce has reached desired consistency. Mine took only about 3 hours — my pot runs hot and I like a few chunks in my applesauce.