I finally got around to turning my apples into apple sauce. It is pretty simple to make. You can make apple sauce without peeling the apples first, but I like to peel them for two reasons. First of all the apples we get from our apple trees are not sprayed, so the skin frequently has spots. Secondly if you don’t peel the apples the apple sauce ends up pink, and my kids think pink apple sauce is weird.
I like to use lots of different types of apples in apple sauce. This time I used Macintosh and Granny Smith from our apple trees, and then added in any other apples I had in the refrigerator, which were mostly Cortland. I think mixing the apple varieties makes the apple sauce taste better. I also used raw cane sugar this time to sweeten it, and I think that worked well, because it seems like I added less sugar than last year. Usually I can my apple sauce, but I only ended up with about 5 quarts this year due to diseases on my apple trees, so I just froze it.
- 40 apples
- 1/2 cup sugar
- 1 cinnamon stick
- Peel and core the apples and put in a large pot.
- Add a cinnamon stick and 1/2 cup of water. Bring to a boil, then reduce heat, cover and simmer for an hour.
- Mash apples with spoon. Then add sugar, cook 5 minutes longer and taste. Then add more sugar if needed.
Nutrition facts are estimates.
Nutrition Information:Yield: 20
Amount Per Serving: Calories: 209Sodium: 3mgCarbohydrates: 55gFiber: 8gSugar: 42g