Autumn is the season for apple picking. If you love to go apple picking with your family but you are not sure what to do with the abundance of apples that invade your home, making applesauce is a good choice. Applesauce can be served chilled but you can also eat applesauce while it is still warm. You can add a scoop of vanilla ice cream to the warm applesauce to complete it as a dessert. Applesauce is also used for savory dishes, such as potato latkes and pork chops.
Granny Smith apples are usually the go-to choice when cooking down apples for baking purposes but they might be too tart for applesauce, unless you want to add extra sugar. Mutsu, Gravenstein, Jonagold, Gala, and Fuji are the best choices to create applesauce; McIntosh, Red, and Golden Delicious can be added to blend in with the other apples for extra flavor.
12 apples, peeled, cored, and sliced
1/2 cup water
1 cinnamon stick or ¼ teaspoon of ground cinnamon
4 strips of orange peel
¼ cup light brown sugar to taste (optional)
Take the apple slices and place them in a large heavy saucepan over medium-low heat. Add the water, cinnamon stick and orange peel strips. Stir occasionally while it simmers. Do a taste test to see if you need to add the brown sugar, depending on how sweet you like your applesauce. Cook the mixture for approximately an hour or until the apples have softened. Remove the cinnamon stick and orange peels. Use a food mill or mixer to blend the applesauce; it can be left with chunks or blend to completely smooth. Serve warm or store it in an airtight container to chill.