I’m a huge fan of applesauce. Many people no longer eat applesauce as adults, but I think you are missing out. I love having a small bowl with my dinner…it is a bit of dessert and happiness all in one bowl.
I also use applesauce to bake. But this recipe is not about that. When I want applesauce for baking, I use my food mill. Simply peel apples, quarter, boil in a small amount of water and then run through the mill – seeds and all. The sauce is smooth and thin.
No, this is not that recipe. This recipe actually starts in early October when we do our annual trip to an apple orchard with friends (and then an afternoon of food and fun in Princeton.) Like most kids, mine get super enthusiastic about picking apples and we usually end up spending much more money than our friends or what is budgeted on apples. Think: seventy-five dollars worth of apples.
Most years, we can barely make it through half the apples before I need to make sauce out of the soft apples. This year, I only made two quart-sized jars. My little girl loves her fruit!
The orchard we go to in Lawrenceville has a specific variety of apple that we love. It is called Styman Winesap and is great for pretty much any which way you like apples – sauce, pies, plain eating, you name it. But we also pick up a fair number of Granny Smiths because I love nothing better than a tart apple.
This recipe is both Granny Smiths and Winesaps. It is tart with just a hint of sweetness. It is rich with dark brown sugar and good Vietnamese cinnamon. It is chunky, but with the perfect size chunks. I do hope you will give it a try.
8 medium to large sized Granny Smith apples
6 medium to small sized Styman Winesap apples (substitute: golden delicious)
dark brown sugar
Peel the apples, remove stems and cut into large quarters.
Fill a very large stock pot (8-10 quart) with a cup and half of water.
Place the apples in the pot, cover and bring to a boil. Boil until apples are soft. This DOES NOT TAKE LONG! So keep an eye on them. If they boil too long, you will have mush!
Don’t drain, instead, use a spoon to transfer apples to a large mixing bowl. Don’t worry if you get a bit of the water in the bowl, just try not to have too much.
Add cinnamon to taste and 1/4 cup dark brown sugar. Using a potato masher, mash the apples until you get bite-sized pieces of apples. Yes, there will also be some completely mashed apples too.
Feel free to can the finish product or place in a freezer-safe container and freeze for up to eight months.