Wednesday, August 18, 2010

homemade applesauce

when life hands you apples…


Applesauce is a food which, for many of us, loses its appeal once we cut our first molars.  Most grocery store offerings are bland and unpalatable.  Even as a baby, my daughter Annabelle turned up her nose when a spoonful of the stuff headed in her direction. 

My mom makes an annual batch of applesauce which she freezes and enjoys throughout the winter months.  Unlike the store bought variety, hers is truly delicious.  When mom brought out the good stuff, I tried to warn her that Annabelle didn’t care for it, wouldn’t eat it… but grandmas are masters of finagling results in ways we parents are too tired or too politically correct to subscribe to.  After dinner, she spooned dainty portions into delicate pink dishes with scalloped edges.  Annabelle readily succumbed to the triple threat:  Pretty. Pink. Dessert.  Needless to say, she was converted.  Presentation motivated the first bite.  Grammy’s applesauce was responsible for the rest. 

The following recipe is a snap to make.  The apples are mashed rather than pureed, lending a rustic texture.  A touch of brown sugar rounds out the tart apples while crystallized ginger imparts a nuance of spicy warmth.

Store bought applesauce?  Yucky!  Homemade applesauce?  Yummy! 


homemade applesauce

yields approximately three cups


3 lbs apples, peeled, cored and cut in 3/4” chunks
1 cup water
1/4 cup dark brown sugar
1/4 cup fresh squeezed lemon juice
1 tablespoon crystallized ginger, finely chopped


In a heavy bottomed pot, on medium heat, combine all ingredients.  Stir occasionally until the mixture begins to boil.  Reduce heat and simmer for 20 – 30 minutes, or until the apples are quite tender.  Mash to preferred consistency with a potato masher or fork.  Continue simmering until most of the liquid evaporates.  Remove from heat and cool for 30 minutes.  Serve cool or at room temperature.

Keeps for up to three days, refrigerated.  Freezes well.

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