3 to 4 pounds sweet cooking apples (we used a variety similar to Macintosh) 1/2 to 3/4 cup water 1/2 teaspoon salt Honey and cinnamon, if desired
- Core the apples and cut them into quarters or smaller pieces (an apple corer works well here). If you’d like applesauce that is not rosy in color, you can peel the apples (it’s also easier to make chunky apple sauce this way; see Step 3). Otherwise, leave on the skin; it’s easier and makes for a beautiful rosy color!
- Place the apple pieces in a large pan with about 1/2 cup water (for 3 pounds; about 3/4 cup for 4 pounds). Add 1/2 teaspoon kosher salt. Cover and bring to a boil, then turn down the heat a bit and let cook until the apples are soften, about 30 to 35 minutes. Check the pot every so often, stirring and mashing down the apples.
- When the apples are cooked down, turn off the heat. Then: For chunky applesauce, mash down the apples with a potato masher. However, if you left the skins on, you’ll need to remove them; you can do so with a fork, though might is a bit time consuming. For smoother applesauce (and to easily remove the skins), pass the applesauce through a food mill or force it through the holes in a colander. (The food mill is the easiest method, but a sieve or colander works just as well, though it takes a bit longer!)
- Taste! Depending on the type of apples, you may not need to add anything more (we didn’t!). If the apples are not sweet enough for your taste, add honey and/or cinnamon.
Inspired by A Couple Cooks