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My grandma recently passed away. She was the best cook in the world, anyone that knew her would tell you the same thing. One of her specialties was her applesauce. I have been fiddling with my recipe for quite some time, and this is finally "almost" just like Grandma's!
This is shockingly quick to make, only cooks for 8-10 minutes. It tastes great still hot off the stove, you can also use any or all varieties of apples. I used what I had, red delicious, golden delicious, and Granny Smith.
*This is a great way to use up those apples that you forgot about and are now less than perfect.
Total Time: 10 minutes
Yield: 7 Cups
Source: My Grandma
When she was still alive, my granny and I used to take the apples and cut them into quarters. We left the skin on, and the seeds in. It was fast and easy. We would fill a roaster pan full of them, and add only about one half to one cup of water. We would add about a cup of sugar, and a whole package of red hot candy. We would put it all into the oven.
After the apples were cooked through, we would put them through the colander. Our colander was the kind that looked like a regular sauce pan except it had an extra handle on top that we would turn and turn. There was a press inside the pan that pushed the cooked apples through holes, therefore leaving most of the skin and the seeds in the pan that we added to the compost. The applesauce had a nice pinkish hue and it was delicious!
By hopeful from Salem, OR
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I lived for years near a northern California apple cider and apple juice bottler. My mom would always make apple butter and applesauce when the apples were brought in from harvesting. The easiest way to make applesauce is to take the apples, wash and peel them, cut them into chunks, put them in a pot with just a little lemon juice and water and let them cook down. Add sugar and cinnamon after you have mashed the apples with a potato masher. Easy and fast and tastes great!
By Mary C. from Newark, CA
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Which is best for applesauce, freezing or canning?
Either way, if you have the storage space you could can it. Since we live in a two-bedroom apartment, and own a small apartment size freezer, I freeze some and use it in my applesauce muffins.
I prefer canning. No waiting for it to thaw. :-)
I prefer to can it, however I want to do a large amount this year. Wondering if anyone knows if I can make it, can what I have time for in one day and put the rest in the fridge then bring it back to a boil the next day and can the rest?