Homemade Applesauce

Julia Ferguson


Every summer when the Transparent apples were ready, my Grandmother would buy a peck. She would bring them to our house and she and my mother would sit and peel apples for homemade applesacue. My grandmother was always so propper, she always wore a hat and when she visited she never took off her hat, not even to peel apples.
The basic recipe is how they used to make the applesauce. The brown sugar and spices are my additions.
I still make applesauce every summer.

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Stove Top


apples, any kind you like
sugar to taste (i use splenda)
1/2 - 1 tsp
cinnamon (amount depends on how much sauce being made)
1 - 2 dash(es)
1 pinch
1 - 2 Tbsp
brown sugar (i use splenda brown sugar)
abt. 1/4 c
water to start

Directions Step-By-Step

peel, core and quarter apples. (I use any kind of apple, however the softer apples will break up faster and easier than a hard apple.) Rinse apples and place in large pan and cover with lid, (I use my pressure cooker pan and a lid that will fit it) over med heat bring apples to a boil, turn heat down to a simmer and start stirring apples to help break them up. If water needs to be added only add a very small amount, maybe 1/4 c. at first and stir. (apples have a lot of natural moisture) Keep cooking apples and stir occasionally, until they are at the consistancy you like. The more water you add, the saucier the sauce will be. I kind of like it a little chuncky and thick.
When apples are cooked to your liking, turn heat off, remove pan from burner and add sugar to your taste. Add brown sugar and spices, if you like. I just think they add a little more flavor to the applesauce.
Notes: Keep an eye on the apples once they begin to cook, as they can scorch easily. The amount of water to add is always guess work, because some apples have more moisture than others, and it depends on how thick you like your applesauce.

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