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.
We prefer to core the apples first. Either way, keep the skins on for a lovely pink color.
Then cook them down and run them through a food mill.
Next, sweeten to taste. Another benefit of making your own: You can use a low glycemic sweetener, like agave nectar; or use a noncaloric sweetener.
You can personalize the recipe by varying the spices. Some people use only cinnamon. Others add some allspice, clove, nutmeg or a combination.
You can also add a second fruit to the mix: Try 25% pears or raspberries, for example.
WHAT TYPE OF APPLE SHOULD YOU USE?
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.