applesauce
The Gravensteins are in! These are my favourite saucing apple. For me when you mix the reds and greens you get a really nice balance of sweet, tart, and "apple-y" flavour; and the texture they have when they are cooked down.Servings:
lots
Preparation Time:
about 1.5 hours
Tools
- large cutting board & knife
- fruit/vegetable peeler
- melon baller
- 2 12 qt. soup pots w/ lids
- long wooden spoon
Ingredients
- 20 lbs. apples
- 1/2 c. water
- 1 t. kosher salt
Cooking Instructions
Wash, peel, split, core, and slice the apples.
Place the apple slices, water, and salt into the pots over medium heat.
Cover and wait 10 minutes (until you hear the water start to boil) then turn the heat down to low.
Wait 20 minutes then stir up the apples from the bottom.
Cover and wait 20 minutes then stir up the apples from the bottom.
Cover, turn off the heat, and wait 20 minutes.
Scoop out into your favourite storage containers.
Place the apple slices, water, and salt into the pots over medium heat.
Cover and wait 10 minutes (until you hear the water start to boil) then turn the heat down to low.
Wait 20 minutes then stir up the apples from the bottom.
Cover and wait 20 minutes then stir up the apples from the bottom.
Cover, turn off the heat, and wait 20 minutes.
Scoop out into your favourite storage containers.
Notes
I like my applesauce quite chunky. If you want a smoother sauce, add one or two more stirrings and 20 minute cooking times.
When using other apples for sauce I will mix several varieties together to try to match the flavour that I get from the Gravensteins - 75% Orange Pippins and 25% Akanes make a pretty good sauce - but I like the flavour and texture of the Gravensteins the best.
When I am desperate for fresh sauce I will use just about any firm and tart apple and add a bit of sugar, and up to a total of 1/4 t. of cinnamon, cloves, allspice, and/or nutmeg (for a 10 lb. batch of apples) to suit my taste at the time.
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portlandpiper – Mon, 2007 – 09 – 10 12:42