This recipe lets you enjoy fresh fruit year-round. It doesn’t call for any added sugar, allowing the apples’ natural sweetness to shine.
You can use whatever apples you have. Each type will produce a different flavor or texture. For a basic applesauce, use McIntosh and Golden Delicious apples. Want pink applesauce? Choose an apple with darker red skin, such as Empire, Macoun or Cortland. If you’re at a farmers market, ask the grower for input. They know the apples best and can give you great tips!
Makes: 6 to 8 pints
10 pounds apples, washed and quartered
Cinnamon or nutmeg to taste
- Place apple quarters in large stockpot with enough water to prevent sticking.
- Cover the pot and cook apples over medium heat, stirring occasionally. When they are very soft, turn off the heat.
- Drain apples, then run through a food strainer or food mill to remove skin and seeds.
- Return applesauce to pot and add cinnamon or nutmeg. Bring to a boil over medium-high heat while stirring.
- Can or freeze the applesauce. (For simple instructions, visit our article on canning.) To freeze, fill quart-sized freezer bags about halfway with sauce, then lay them flat on a cookie tray in the fridge in a single layer overnight or until cool. When they are completely cool, transfer to freezer. Use within a year.
Adapted from Ball® Recipes
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