This recipe is adapted from SimplyRecipes.com. Because we think it gives the sauce more flavor (and saves time) we didn’t peel or core the apples. If you don’t want to strain the applesauce, however, feel free to peel and core the fruit. We used Summer Rambos—a crisp, tart Granny Smith-style apple, but most apples (or a combination) will work nicely. If you use a sweeter variety, you might want to cut back on the sugar. When serving, sprinkle with additional ground cinnamon, if you like.
8 pounds apples, rinsed and cut into eighths
2 cups water, more if necessary
3/4 cup brown sugar or ¾ cup granulated sugar and 1 tablespoon molasses
3 tablespoons juice and 4 strips zest from 1 lemon
2 cinnamon sticks
Hefty pinch of salt
Bring all the ingredients to simmer over medium heat in a large soup kettle (to speed the process, use a heavy-bottom roasting pan set over two burners covered with a cookie sheet or heavy-duty foil). Reduce heat to low; continue to simmer, partially covered and stirring occasionally, until the apples completely fall apart, adding more water if necessary. Adjust seasonings, including sugar or salt.
Using a food mill or colander over a large bowl, strain applesauce and discard solids. Serve warm or chilled (Can be covered and refrigerated up to 2 weeks and frozen for 6 months or more.)
My kiddos devour whole fruits like candy. However, probably not at potlucks i’m guessing.
It is beginning (already) to feel a lot like applesauce time. I like your ideas here.
The WHOLE story
Gorgeous! I can’t wait to try making this after we go apple picking in September. My food mill has been waiting to get back into action! 😉
Jen @ How To: Simplify says
Growing up my Mom would serve applesauce with a lot of our meals. Her favorite combo was to serve pork chops and applesauce. I haven’t had it in a while but this version sure does look tasty!
Love the molasses in this recipe.
Jenny Flake says
Looks fabulous!! Have a great weekend!
Michelle @ Brown Eyed Baker says
Awesome homemade applesauce recipe! I can’t wait to start canning!
Cookin' Canuck says
Applesauce always makes our house smell wonderful in the fall. This looks like a wonderful version. I like the idea of cooking w/the skins on & then straining.
looks great! I eaten this when I was kid 🙂
Sounds like a yummy take on apple sauce, and nice tip to pass through a food mill instead of peeling and coring!