![](\"\/medal.jpg\")
<\/a>This is a really healthy and rustic applesauce.<\/p>\n- \n
- 4 apples – cut into about 16 pieces each<\/li>\n
- Cover with water<\/li>\n
- Bring up to a simmer and let cook 15-30 minutes until soft<\/li>\n
- Squish using a potato masher<\/li>\n
- Top with Grandpa’s CinnaSugar\u00ae<\/li>\n<\/ul>\n
–
\nBasic Applesauce<\/h2>\nA far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this applesauce is tart with a hint of sweetness. Try it on latkes, with some braised pork, or on its own.<\/p>\n
Ingredients<\/strong><\/p>\n
- \n
- 1 C apple cider or apple juice<\/li>\n
- 1 C water<\/li>\n
- 1 whole cinnamon stick<\/li>\n
- 1\/4 cup granulated sugar or brown sugar<\/li>\n
- 1\/4 tsp fine salt<\/li>\n
- 3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith<\/li>\n
- 1 tablespoon freshly squeezed lemon juice<\/li>\n
- 1\/2 tsp vanilla at the very end<\/li>\n<\/ul>\n
Step by Step<\/strong><\/p>\n
- \n
- Add the apple cider, juice, water, and the cinnamon stick. Bring to a gentle boil over medium heat in a large, heavy-bottomed saucepan.<\/li>\n
- Peel, core, and coarsely chop the apples into 1\/2-inch pieces. Add the apple to the hot liquid<\/li>\n
- Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.<\/li>\n
- When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat.<\/li>\n
- Remove the cinnamon stick and discard. Let mixture cool for a few minutes, then add the vanilla, sugar, a large pinch of salt, and the lemon juice.<\/li>\n
- Let the apples cool to room temperature.<\/li>\n
- For smooth applesauce, using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth pur\u00e9e. Alternately, blend in a food processor to desired consistency.<\/li>\n
- For chunky sauce, beat the apples with a potato masher or wooden spoon until the desired consistency is reached.<\/li>\n<\/ol>\n
Grandpa’s note: If you are canning the applesauce, skip step 6 and proceed VERY CAREFULLY. A Food Processor will work, but steam is explosive: make sure the body of the processor is well vented. Can in hot water bath about 15 minutes using standard canning guidelines.<\/p>\n
–
\nJim Morgan’s Applesauce<\/h2>\n![\"2015-10-19](\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/12\/2015-10-19-15.47.50.png\")
<\/a>
\nYes, this recipe is originally from Alton Brown, but this Facebook post of Alton’s recipe was made with Jim’s very own apples. Pretty good recipe too.<\/p>\n–
\nCalvados Applesauce<\/h2>\n1 lb Gala apples
\n1\/2 cup water
\n1\/2 cup sugar
\n1\/2 teaspoon finely grated fresh lemon zest
\n1\/8 teaspoon cinnamon
\n2 tablespoons Calvados<\/p>\nInstructions
\n1. Peel and core apples, then cut into 1-inch pieces.
\n2. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
\n3. Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes.
\n4. Add Calvados and simmer, stirring occasionally, 1 minute.
\n5. Mash apples with a potato masher or a fork to a coarse sauce, then cool.<\/p>\nCook’s note: Applesauce can be made 3 days ahead and chilled, covered.<\/p>\n
Makes about 1 1\/4 cups
\n* Active time:10 min
\n* Start to finish:1 hr (includes cooling)<\/p>\n","protected":false},"excerpt":{"rendered":"– Grandma’s Applesauce By Cynthia Cielle This is a really healthy and rustic applesauce. 4 apples – cut into about 16 pieces each Cover with water Bring up to a simmer and let cook 15-30 minutes until soft Squish using a potato masher Top with Grandpa’s CinnaSugar\u00ae – Basic Applesauce A far cry from that … Continue reading “Applesauce”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,200,205],"tags":[],"class_list":["post-2020","post","type-post","status-publish","format-standard","hentry","category-book-appetizers","category-cindy-recipe-cards","category-medallion-recipe"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=2020"}],"version-history":[{"count":14,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2020\/revisions"}],"predecessor-version":[{"id":19629,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2020\/revisions\/19629"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=2020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=2020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=2020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}