This recipe comes from Ina Garten, one of my favorite cooks and cooking shows, she has the best recipes. I have wanted to try my hand at applesauce because its a staple at our house. My kids don’t like apples with the peel on them (weird I know) so I usually buy unsweetened applesauce for them and put it in lunch boxes or for healthy snacking. I am so glad I made this apple sauce it’s delicious with a nice citrus taste and a warm spice flavor. If you are not a huge fan of citrus flavor then cut down the amount of zest you use in the recipe or cut it altogether. I happen to like a lot of citrus flavor and cinnamon flavor so this recipe was perfect for me. I wanted to preserve my applesauce so I canned mine with my steam canner. If you don’t have a steam canner then use a water bath canner or pressure canner and enjoy your own applesauce.
Homemade Spiced Applesauce
4 pounds Granny Smith apples cored and peeled
4 pounds McIntosh,Ambrosia,Gala or other sweet apple cored and peeled
2 oranges zested and juiced
1 lemon zested and juiced
1/2 cup brown sugar
4 T. unsalted butter
2 tsp. ground cinnamon
1/2 tsp. ground all-spice
1/2 tsp. salt
Step 1: Zest the citrus and juice then set aside.
Step 2: Peel and core the apples saving the red skinned apples peel.
Step 3: Slice apples thin and put in a large stock pot. Pour juice over then add the remainder of the ingredients including the red apple peels.
Step 4: Bake the apples covered at 350 degrees Fahrenheit for 1 1/2 to 2 hours. The apples should be soft and when stirred together they fall apart. When done take out the red apple peel, then stir the apples until the desired consistency. I used an immersion blender to get the texture I liked, a counter top blender or hand mixer could be used as well.
Makes: 2 1/2 quarts of applesauce.
Notes: Store applesauce in the refrigerator up to 2 weeks or you may can the applesauce to preserve it. I’m going to refer you to another post where I explain how to can with photo directions. If you follow the directions for canning you will process the bottles for 15 minutes in a water bath canner or steam canner. Then the applesauce will keep for 1 year in a cool dry environment.
When making this applesauce it calls for saving the red peels and cooking it with the apples, I’m not sure how vital this is to the recipe. It wasn’t a problem for me because I have an apple peeler that keeps the peel together, if you don’t have that kind of peeler then possibly you could leave the peel out.