Applesauce shouldn’t just be for kindergarten. It’s full of vitamin C and fiber, you can freeze it in a cup or as a popsicle to hydrate when you can’t keep much food down, and warm applesauce makes a classy grown-up pairing with just about any savory entree.
Different apples make sauce with slightly different taste and texture- if you’re lucky enough to have a lot of varieties at hand it’s fun to experiment with combinations of types, but any sauce you make will still be good using whatever’s fallen to the bottom of the produce bin with the bad parts cut off. Just adjust seasonings and sugar to taste if you use tart baking apples.
- About two medium apples per serving, peeled, cored and chopped
- About 1 tsp of sugar per apple, to taste, more for tart or large apples
- Cinnamon (about 1/8 teaspoon per apple, or to taste)
- 1/8 tsp of lemon juice per apple
- Dash of nutmeg
In a big-enough pot or pan boil about 3/4ths a cup of water per cup of chopped apples. Add sugar, apples, then simmer on medium-low until apples are soft and saucy, about 20-30 minutes (longer for a big batch), stirring every 10 minutes or so. For quicker applesauce stir and mash with a masher. Add lemon juice, cinnamon or nutmeg and adjust sugar. Serve warm, chill in an airtight container or freeze in popsicle mold or cup.