Pick (or purchase) several fresh apples. I use 8 apples for this recipe. Harrelson apples are the best for applesauce. Peel the apples thoroughly. The sauce will not taste right if you leave even a speck of peel on the apple. Core the apples and cut into eights.
I made sure to keep all the peelings aside in a bowl to compost after I was done.
Put the apple chunks into a crock pot. Add water (3/4C per 4 apples), cinnemon to taste, and sugar (1/4C per 4 apples). Stir well and turn on high.
Cook for approximately 2-2.5 hours, stiring every 30 minutes or so. Once the apples start to fall apart, remove about 1/4C of water using a dry-goods measuring cup. This will make the applesauce less soupy and more creamy. Use a potato masher to cream the apples and stir everything up well. You can either eat it right away or freeze it for later. I froze some in individual containers to take to work, and some in ice cube trays for later. This is great if you have kids, or just makes it a lot more convenient to store (and you save your containers).
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