Recipe: Market Applesauce

Macintosh apples from ACMA Mission Orchards. Photo credit: Zachary D Lyons.

Macintosh apples from ACMA Mission Orchards. Photo credit: Zachary D Lyons.

The sauce-making adventure continues under the Farm Stand demo tent, and this week it's all about apples. There's a widely held misconception that DIY applesauce is a complicated undertaking that takes all day, and we'd like to correct that. Making your own applesauce is ridiculously easy and requires just a saucepan and about 30 minutes of your time, start to finish. You can make a big batch in advance or do it on the fly for a last-minute side or breakfast oatmeal topper. With so many varieties available from our orchard vendors, you've got the makings of a sauce that kicks any store-bought variety to the curb. Stop by for the how-to and a taste at the demo tent around 4.  Recipe details are below. 

Applesauce

Ingredients

  • 4 medium-size apples (a mix of sweet and tart -- Granny Smith, Jonathan, Macintosh, Gravenstein, Fuji, to name a few, for variety of flavor and texture) 
  • Juice of 1/2 lemon 
  • 1 cup water 
  • Pinch ground cinnamon (or more to taste) 
  • 1/8 to 1/4 cup granulated sugar (optional; for darker color, use brown sugar) 

Peel the apples and thinly slice off their tops and bottoms. Using the core as your focal point, visualize each apple as a four-sided object. Place the blade of your knife of on the fleshy edge of the core and slice from top to bottom. You should have four equal pieces, with only the core remaining.  

Slice each piece into fourths and place in a medium-size saucepan. Add the lemon juice and water; the apples should be barely covered. Bring to a boil over medium-high heat, then lower the heat and cook at a gentle simmer, allowing the apples to soften, reduce and thicken into a sauce. This should take no more than 15 minutes. 

Stir in the cinnamon, then taste the apples for sweetness and add the sugar as you see fit. The sauce is done when the apples are soft and broken up. For a more pureed consistency, use a potato masher or wooden spoon.  

Serve warm or let cool and store in the refrigerator in an airtight container for 3 days.  

Makes 4 servings. Amounts may be doubled or tripled. 

Recipe excerpted from the Meat Lover's Meatless Celebrations by Kim O'Donnel