Applesauce Recipe ~ Wynberg House

There is a collection of apples trees in Singleton park in Sketty. They fall freely from the trees; sweet, juicy and ripened. Organic and ready for collecting. Max and I go and collect them everyday.

Organic Apples vary in their sweetness level, depending on the variety and how late in the season they are found. This recipe is just a guideline and the amount of sugar can be adjusted to your taste.

You can use less sugar than this recipe suggest, and by adding squeezed lemon juice brightens the flavor of the apples and balances the sweetness.

Try using ground cinnamon when you can cook the apples or with a stick of cinnamon, just remove it before puréeing.

INGREDIENTS

  • 3 to 4 lbs of apples (about 7 to 10 apples, depending on the size), peeled, cored, and quartered.
  • 2 squeezes of lemon about 3 Tbsp lemon juice or apple cider vinegar to taste
  • 1/2 teaspoon ground cinnamon
  • Up to 1/2 – 1 cup of white sugar
  • 1 cup of water
  • 1/2 teaspoon of salt
  • Method
  • Prep the apples; Rinse the apples with cool water. Peel all the apples using a sharp vegetable peeler or paring knife and cut away the outer peel. Then quarter the apples and use a paring knife to cut out the tough core parts from the quarters.

    Boil peeled, cored, quartered apples with lemon, cinnamon, sugar, salt in 1 cup water: Place the peeled, cored, and quartered apples into a large pot. Add the lemon juice or vinegar, cinnamon, sugar, water and salt. (You might want to start with half the sugar at this point and add more to taste later.)

    Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for 15-20 minutes, or until the apples are completely tender and cooked through.

    Once the apples are cooked through, remove the pot from the heat.

    For a smoother applesauce you can either use a blender or the cooked the apples 10 – 12 more minutes.

    If the applesauce is too thick, add more water to thin it out and cook a bit longer and stir.

    If not sweet enough, add more sugar to taste. If too sweet, add more lemon juice.

    This applesauce is delicious. I serve it with breakfast as a fruit starter. It is delicious either hot or chilled. It pairs well with pork chops for savory dishes, it’s terrific with cottage cheese as a snack or light lunch, and it’s great with vanilla ice cream or yogurt.

    Freezes well and will last at least a year in a cold freezer. If you freeze it, make sure to allow enough headroom in your jar for expansion. At least an inch.

    If you want to can your applesauce in jars; just spoon in the sauce, add the lids, then place the jars in an water bath on high heat for 10 minutes and tighten the lids and the jars will seal. Refrigerate after opening.