This recipe is super simple, although a little time consuming preparing the apples, depending on how much you make.
Approximately 10 large apples will yield one quart of applesauce.
Store covered for up to 4 days in refrigerator or place in freezer safe containers and store in freezer for up to six months. (Remember, when freezing to leave a little space between the applesauce and the top of the container to allow for expansion as it freezes.)
Ingredients:
10 or more of your favorite apples or a combination of your favorites (We especially like Braeburn, Jonagold and Gala)
1. PREPARE:
Peel, core and slice the apples as you would for pie.
2.
COOK:
Place apple slices in a large, heavy bottomed stock pot. Cover with a lid and begin cooking over medium heat until apples begin to bubble. Reduce heat to medium- low and continue simmering apples until soft and mushy, approximately 1 ½ hours. Stir often.
3.
BLEND:
Depending upon your texture preference, you can stir and serve just as they are. If you prefer a smooth texture, allow apples to cool slightly (they will retain heat, so BE CAREFUL!), then place cooked apples in food processor or blender. Blend until desired consistency is reached. Serve warm or chilled.
Enjoy!