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Nino's Fresh Applesauce
There are two basic ways to make applesauce. One is to simmer the apples in a pot, the other is to bake the apples in a pyrex style baking dish at a low temperature until tender. Both accomplish the same goal albeit the baking method can be more foolproof from a scorching perspective and give you a somewhat thicker, more robust apple sauce.
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- 4 lbs. Cooking Apples (Make sure you use a cooking apple like: Golden Delicious, Jonagold, Granny Smith, Fuji, Jonathan, McIntosh, Braeburn, Cameo, Gala, Rome or Northern Spy.
- 4 strips Fresh Lemon Peel
- 1⁄4 cup Fresh Lemon Juice
- 1 each Cinnamon Stick
- 1⁄4 cup Light Brown Sugar
- 1⁄4 cup Granulated Sugar
- 1 cup Water
- 1⁄2 tsp. Kosher Salt
- Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
- Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
- May be served warm or chilled. Applesauce can also be frozen easily and lasts up to one year.
- Note 1: If using oven method, omit water, place all ingredients in a pyrex or other suitable baking dish. Cover tightly with foil and bake at 300F approximately 1 hour or until apples are fork tender then follow step #2 and #3 above.
- Note 2: The cooked applesauce may be mashed or for a more smooth sauce, pureed in a food processor or ground in a vegetable mill.
Nino Salvaggio http://www.ninosalvaggio.com/