I have deep, moral objections to store-bought applesauce. These objections stem form my conviction that food should taste wonderful, not merely sweet.
And applesauce is so easy to make.
Take any baking apple (or, really, any apple) chop into pieces removing core. If you leave the skin on - certainly do - make the pieces with skin attached not much more than 1/2 inch across.
For a family of four, plan to use six Rome apples for one meal.
Throw the chopped apples in a pot, add a little water and simmer. Aside from checking to see if you need to add more water, that's all you have to do. it cooks itself soft. When it is soft, taste and add sugar to taste.
With latkes, I sometimes stop here. But usually, I make two bowls, one spiced and one plain.
As a sauce for roast chicken, meat or turkey (and there is no better sauce for meat) I add cinnamon, allspice and a pinch of cloves.
It is delicious warm, room temp, or cold. You cam make it days ahead.
I like it chunky, with the peels in. Some people put it through a ricer or food mill, but I prefer the more irregular texture.
Leftovers keep very well, but you're unlikely to have any.
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