Applesauce
Transform just about any apple variety into flavorful, rosy applesauce in less than 30 minutes. Our secret weapon: the peels.
Gather Your Ingredients
Key Equipment
Before You Begin
We like the tart flavor of McIntosh apples in this recipe, but nearly any variety of apple can be substituted, except for Red or Golden Delicious. You may mash this applesauce until it's smooth or leave it chunky for a more rustic effect. If you have a food mill, we suggest preparing our Simple Applesauce.
Instructions
1.
Bring reserved peels and cores and 1 cup water to boil in small saucepan over medium-high heat. Reduce heat to medium, cover, and cook, mashing occasionally with potato masher, until mixture is deep pink and cores have broken down, about 15 minutes.
2.
While peels and cores cook, cut apples into quarters and place in large saucepan. Add sugar; salt; cinnamon, if using; and remaining ½ cup water and bring to boil over medium-high heat. Reduce heat to medium, cover, and cook, stirring occasionally with rubber spatula, until all apples are soft and about half are completely broken down, about 15 minutes. Using potato masher, mash apples to desired consistency.
3.
Transfer peel-and-core mixture to fine-mesh strainer set over saucepan of mashed apple mixture. Using rubber spatula, stir and press peel-and-core mixture to extract pulp; discard solids. Stir to combine. Sweeten with extra sugar to taste. Serve warm, at room temperature, or chilled. (Applesauce can be refrigerated for up to 1 week.)
Recommended Reading
More From America's Test Kitchen
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.