With all the lovely apples piled high in markets, it’s time to make homemade applesauce. Homemade applesauce is so head and shoulders above store-bought, that you’ve got to try it at least once.
In the video below, the cook doesn’t core the apples. Instead, the apple cores, seeds and all, go into the pot.
It’s a matter of taste, and you can try different varieties. We prefer a tart apple for more complex flavor. But we like red skin to add color and flavor to the sauce, so we bypass the popular (and easy-to-find) Granny Smiths.
Instead, we look for Braeburn, Jonagold, McIntosh, Northern Spy, Paula Red and Stayman varieties.
You may like your homemade applesauce so much that you’ll consider giving it as holiday gifts. Applesauce freezes nicely.
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