Applesauce is a healthy side, perfect for lunch boxes and necessary when sickness strikes. I have never seen it in the city but it’s so simple to make and tasty to eat it’s no problem.
Serves: 2 quarts, 6-8 guests
large stock pot
airtight container for storage
12 mediums to large apples. A variety is best.
2/3 cup // 160 ml filtered water
pinch or so of salt
For the applesauce:
Wash the apples. Peel the apples and slice in to large pieces. I used granny smith and gala apples for a balance of tart and sweet. Place the apples in the bottom of the stock pot.
Cover the apples with 2/3 cup // 160 ml of filtered water and a pinch of salt.
Simmer apples over medium heat for 30 minutes, stirring occasionally to make sure the apples don’t stick to the bottom of the pan. The apples will begin to cook down and get soft.
Turn the burner down to low and continue to simmer for another 30 minutes, stirring more often to mash down the apples. The texture will be chunky but the apples will be soft and easily mashed.
Remove the apple sauce from the heat. It can be eaten with this texture. I like a smoother apple sauce so I use a hand blender to puree the apples sauce.
Let cool to room temperature. Store in air tight container in the refrigerator for up to one week or freeze for later.