The Secret’s in the Sauce (Applesauce that is!)*
It’s apple season, and there’s no better time than now to make some healthy, delicious and tasty homemade applesauce a-la -the Martha Stewart way. Here we’ve got some great tips and simple recipes to devour. Homemade applesauce is a great accompaniment to any meal, plus a fabulous snack full of everything good.
Best Type Apples for Sauce
Look for varieties of apples that are juicy and break down well. McIntosh is a classic and produces that familiar applesauce flavor; Gala and Cortland are other good choices.
It’s easy to adjust the recipe according to the apples’ flavor and your own preferences. Cook the apples with a little sugar for a sweeter sauce; add spices such as cinnamon, freshly grated ginger, nutmeg, allspice, or cardamom, or a splash of bourbon, for extra flavor.
A wonderfully simple recipe for Applesauce:
6 pounds apples (such as 4 pounds McIntosh and 2 pounds red-skinned apples with very white flesh, like Cortland or Empire)
¼ cup fresh lemon juice
¼ cup sugar (optional)
Remove the core of the apples and peel. You can slice or quarter.
Transfer apples to a large stockpot. Add 1½ cups water, lemon juice, and sugar.
Cover mixture and bring to a boil, stirring occasionally. Reduce heat and cook, partially covered, still stirring occasionally, until apples are very soft, about 40 minutes.
Transfer applesauce to containers and refrigerate for up to one week, or freeze for up to three months. Or can the applesauce for longer storage.
ALSO TRY…. Martha’s Pink Applesauce!
Try to use a combination of McIntosh apples and deep-red varieties, such as Empire or Cortland. The former bring classic flavor and the latter a beautiful color.
4 pounds McIntosh apples, quartered, cored, and peeled)
2 pounds red apples, such as Empire or Cortland, quartered, cored and peeled
¼ cup fresh lemon juice
(¼ cup sugar for sweeter applesauce)
• Combine apples, lemon juice, and 1½ ups water in a large pot.
• Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes. (add the sugar in this step)
• Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months.
*Excerpts Reprinted from: https://www.marthastewartweddings.com/374560/marthas-pink-applesauce