1/2 Photos of Perfect, Easy Applesauce
A farm-girl friend of mine taught me how to make applesauce about 10-years ago, and recent trips to a local orchard brought all her teaching back to me. This can be made with a food processor, but I love the way the Foley Food Mill separates out the peel and strains to sauce to the perfect consistency. I think it is a must have kitchen utensil that can be passed from generation to generation! I choose Empire apples because they have a perfect texture for sauce and the sweet-tart taste I love! (If not using the Foley Mill, I suggest peeling and coring before cooking. You won't have to pick out the peels later then. You can either use a food processor or just a potato masher depending on how chunky you like your sauce)
My Private Note
Units: US | Metric
- 1Use sectioned apple slicer to easily core and slice your apples (or do it by hand).
- 2Place apples, water and cinnamon sticks in a large, heavy pot.
- 3Cover and bring to a boil.
- 4Reduce heat and simmer for about 15 minutes or until the apples are soft.
- 5Remove cinnamon sticks and process in batches in the Foley Mill (check out ebay or Ace Hardware for Mills). Stir in remaining ingredients.
- 6Serve warm topped with butter! Or eat cold from the refrigerator! Or warm topped with cinnamon sugar pie crust pieces! Or freeze for later use! So much better than jarred sauce!
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Nutritional Facts for Perfect, Easy Applesauce
Serving Size: 1 (192 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 72.2
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.5 mg
- Total Carbohydrate 19.0 g
- Dietary Fiber 3.3 g
- Sugars 14.3 g
- Protein 0.3 g
The following items or measurements are not included: