Applesauce recipe?!


Question:

Applesauce recipe?


just went apple picking. i read alot of recipes on applesauce. they say only an inch of water on the bottom...should they not be covered in water? and they never say anything about draining the water out. do you use the water? HELP!


Answers: Applesauce
fresh apples, about 30 to 35 medium size cooking or baking apples.
3/4 cup water
brown sugar - See amounts below.
1 tsp. cinnamon
Preparation -
Peel and the core apples. (Peeling is optional, but for chunky applesauce you must peel the apples since you won′t be straining it.) Cut the cored apples into quarters or smaller. Place the apples in a large stock pot. Add a small amount of water and cook over medium heat until the apples are very soft, stirring frequently.

Strain the cooked apples in a rotary type food strainer, food mill or similar equipment. For very smooth applesauce you can use a food processor instead. No straining is needed for chunky applesauce. While warm, add brown sugar according to taste. The amount depends on how sweet you like it and the tartness of the apples. Start with less than 1/4 cup brown sugar per quart of applesauce up to 1/2 cup or more per quart for very tart varieties. Add cinnamon - about 1/4 teaspoon per quart of applesauce. Pour the applesauce into pint or quart size canning jars and process in a boiling water bath canner - 20 minutes for pints, 25 minutes for quarts. Applesauce may also be frozen, but it will be thinner after thawing. Yes, an inch of water. You peel them, cook them down and then mash them with a potato masher. My Grandma likes to add some sugar and cinnamon. Really good stuff! You don't add a lot of water because you don't want to have to drain it. Apples are juicy and will make more juice anyway. If you drained off the juice, you would be draining off apple juice and not water. Applesauce

2 tablespoons butter
1 teaspoon cinnamon
4 McIntosh apples, cored, peeled and chopped
1/2 teaspoon nutmeg
2 tablespoons water
1/4 cup sugar

Combine all ingredients in a saucepan and cook over medium heat until apples become very tender, about 30 minutes. Applesauce may be left lumpy or mashed with a fork to become smoother.

It can't get any simpler than this,I hope this was helpful...Take Care!!! :) This is the easiest- and you don't need to make ahead...
it only takes a little time:

Easy Microwave Applesauce

Basic Applesauce
8 apples, peeled, cored, and cut into chunks
1/3 cup water
1/4 cup sugar

Flavorings
1 tsp. grated lemon zest
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
In 2-qt. microwave-safe dish, combine apples and water. Cover with lid or vented plastic wrap; microwave on high (100%) 12 to 14 minutes or until apples are tender. (If microwave does not have carousel, rotate dish every 4 minutes.) Stir in sugar and choice of flavorings.

Microwave on high 3 minutes or until sugar dissolves. Stir and set aside to cool before serving. If finer texture is desired, mash or puree apple mixture and put through a strainer.

Yields 4 cups.

Source(s):

Washington Apple Commission I don't even use an inch of water. Just a few tablespoons. When the apples start to cook they will give off plenty of liquid. But just a tad of water will keep them from burning on the bottom before that happens.



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