Recipe by Sarah Phillips © 2000 Sarah Phillips CraftyBaking.com
This is my absolute favorite applesauce recipe, from Hayday, a wonderful specialty store in the Connecticut. I sold them gourmet food products for many years when I was a food broker. Applesauce is traditionally served with My Mother's Potato Latkes Recipe or Sarah's Gluten-Free Potato Latkes Recipe. If baking with this recipe, place cheesecloth in a strainer, scoop in applesauce and place over a bowl for an hour. This will remove as much water as possible, necessary before using. You can omit the sugar and butter, if desired, but taste before deciding.
FRUIT AND PUREES RECIPE HELP
6 medium cooking apples (1 medium apple = 1/2 cup applesauce)
1 cup water or apple cider
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
1. Peel, core and cut up the apples. (If you want the applesauce to be pink, leave on the red peels). Place them in a saucepan with cider or water, sugar and cinnamon.
2. Boil gently uncovered, until the apples are soft enough to mash, about 40 minutes. Stir with a fork to mash, leaving a few small lumps.
3. Return to low heat. Stir in butter. Simmer until melted. Beat briefly. Serve.
Keeps for about a week refrigerated.