Chunky Applesauce

Chunky Applesauce

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 388.

It is apple time again and our tree is loaded although, judging from some of the apples, I need to treat it as most of the apples are blemished inside. There are plenty good ones for our needs. In addition to making a cake or crisp, I decided to try applesauce. I never knew it was so easy!

Maida Heatter recommends Granny Smith apples. I am not sure what ours are any tart apple should work fine.

3 lbs. (about 9 medium) firm and tart apples
2 cups apple juice, apple-raspberry juice or water
Optional: 1/3 cup honey, maple syrup or sugar

The most time-consuming part of preparing this is peeling and cutting the apples. 3 pounds is about 9 or 10 apples. Since I was having to pick around the bad areas of mine, it took a while to get them ready.

After peeling and slicing the apples, put them in a large saucepan and add the apple juice or water. I used apple juice.

Bring it to a boil and reduce the heat. Cover the pot and let it simmer for 10 minutes.

Mash the apples with a potato masher or similar tool.

This bit is optional but if you adding honey, syrup or sugar, mix it in. Allow the mixture to sit. It will thicken up as it cools.

The applesauce can be frozen.

Comments

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