Ingredients
- 2 1/2 pounds tart red-skinned apples, such as McIntosh
- 3 tablespoons sugar
- 1 tablespoon freshly squeezed lemon juice
Directions
Remove the stems from the apples, but do not core or peel. Coarsely chop the apples. Combine the apples, sugar, lemon juice, and 3 tablespoons of water in a large saucepan. Bring to a boil over high heat. Cover, lower the heat to maintain a gentle simmer, and cook until the apples are completely soft, about 20 minutes. Uncover, and continue to cook, stirring frequently to prevent scorching, until most of the liquid has evaporated, about 30 minutes. Remove from the heat and pass the mixture through the fine-holed disc of a food mill. Discard the peels and seeds. Refrigerate if not using immediately.
Cook's Note. This applesauce goes well with pork chops or potato pancakes since it is not too sweet. If a sweeter sauce is preferred, add sugar to taste, while the applesauce is still warm.
- Copyright 2001 Television Food Network, GP. All rights reserved
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By Becky6487
on October 28, 2011
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I thought the applesauce I made was completely Delicious. The reason I am putting 3 stars instead of 5 for this recipe is because of mistakes in the recipe. It says the cook time is 30 minutes, but it is at least 50 when you read the recipe. I also used twice the sugar, and about four times the water snd lemon juice. I can't imagine using only 3 tbsp of water and not scorching this. I do understand that the sugar is a matter of personal taste and I was making this as a side/dessert not to put over meat.
One thing I liked was just chopping up the apples and putting them through a strainer at the end. It saved time not having to core or peel, and I believe added nutrition and flavor. Also pushing it through a strainer at the end made it so smooth. Writing this is actually making me crave the leftovers right now... so good... just tweak the recipe a bit!
By lamalady
Munnsville, NY
on November 12, 2010
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Same as what my mom used to do, although she did utilize the apple slicer/corer to facilitate things, and in lieu of sugar, she waited till she'd run the warm apples through her food mill, and threw in some red cinnamon hearts and stirred - that added the suger, a hint of cinnamon, and a nice pink color!
By judp21
Hamilton, NJ
on October 25, 2010
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So easy and yummy, my husband LOVES it. I add a splash of applejuice and cut back a little on the sugar.
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