Thursday, March 15, 2007
Applesauce is very easy to make-in ANY quantity.
The above gizmo is called a Squeezo and was borrowed for apple season. I hope to get one for my birthday (hint, hint Mattie!!!) or Mother's Day-whatever. I have made applesauce the 'old fashioned' way and with this fancy shmancy contraption. Though the contraption makes it easier, if you don't have it, don't fret. There is just a BIT more prep work.
If you don't have the miraculous apple thingamabob, you must first peel, core and slice apples. If you DO have it-just cut wedges and throw the ENTIRE apple in the stockpot-seeds, skins and all. Add a small amount of water-just enough to layer the bottom of the pot so the apples don't stick. Cook apples until soft.
If you have already peeled, cored, and sliced the apples-you are all set. You may want to mash a bit more with a potato masher. Otherwise, you must run the cooked apples through the Squeezo.
You can be done now or you can add some sugar. I usually add about 1/4 c. per pound-rounding down. You can also add cinnamon spice to the mixture (1 t.) or a few red hot cinnamon candies (for taste AND a nice color). Bring the sauce back to a boil until the candies/sugar has dissolved.
At this point you can stick it in the fridge to cool and eventually eat. OR you can preserve it by boiling water bath by ladling the hot sauce into hot, sterilized jars and process 20 minutes (pints or quarts).
*I also enjoy making THIS variation...STRAWBERRY Applesauce. Simply mash fresh strawberries with a potato masher into your applesauce (you can do this with ANY applesauce and it doesn't have to be right after it has been cooked.) Garnish with sugared strawberry slices. It makes an elegant and easy dish-and a GOOD variation to the same old/same old! TRY IT!