Applesauce Recipe
This flavorful applesauce recipe was passed down to my from my mother. I always wondered what made her applesauce so special. She never had a problem getting my brothers and sisters and I to eat this applesauce. In fact we always wanted more.
It freezes well so you can take advantage of all of those wonderful apples when they are in season and make a big batch. It is also great to use in those recipes that require applesauce.
The real key in this recipe is to use good flavorful apples with a wonderful sweet-tart flavor. Apples like Jonathan, Cortland, Golden Delicious (if fresh from the tree), Braeburn, Empire, McIntosh, or Honeycrisp.
Ingredients
12 tart apples, peeled, coredand cutinto slices or chunks
sugar to taste(this amount totally depends on the tartness of the apple)
1/2 teaspoon ground cinnamon
Directions
Place prepared apples in a heavy large stainless steel saucepan with 1 tablespoon of water. Cover and cook over low heat, stirring occasionally to avoid sticking. When apples have cooked to a soft consistance, add sugar and cinnamon stirring continually to avoid sticking. Taste for amount of sugar to add. Remove from heat and let cool. My family enjoys chunky applesauce. If you wish you may put sauce through a Food Mill
To freeze the applesauce, place into 1 quart zipper baggies and freeze flat in your freezer. Keeps up to a year and is easily available for eating or using in recipes.
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