2poundsMcintosh or Cortland applesabout 4-5 apples depending on the size
1/4 to 1/2cupwhite sugarcan substitute half of the white sugar with brown sugar
1/8 to 1/4cupof water.
Optional ingredients: cinnamonnutmeg, maple syrup, allspice to taste or Red cinnamon candies (15 to 20).
Peel apples if skins are blemished or tough, core and cut the apples into quarters and place in a medium sized sauce pan with a lid.
Add 1/8 cup of water, reserving the rest if apples become dry.
If desired add cinnamon candies at this time to make the applesauce pink.
Bring the mixture to a boil and turn the heat to low – simmer for approximately 1/2 hour until apples are tender.
Strain apples through a wire mesh strainer into a medium sized bowl.
Add 1/4 cup of the sugar to the warm mixture. It is important to add the sugar when the apples are warm so that it thoroughly desolves. Taste and adjust sugar to personal taste, adding more sugar, if necessary.
Let mixture sit covered until it reaches room temperature.
If not eaten, it should be refrigerated. Mixture will thicken once it is refrigerated.
1/2 tsp. cinnamon can be added to the apples when boiling, if desired.
Brown sugar can also replace the white sugar or a 50/50 mixture can be prepared.
If a chunkier applesauce is desired, do not strain the apples but mash them with a fork.
However, if the apples are not going to be strained, it is preferable to peel them prior to cooking.