Homemade Apple Sauce
Serves 12, as a side dish
20-30 apples, any variety, peeled, cored, halved or quartered with brown spots removed (I use tart green apples from my family’s apple tree)
3 cups waters
3 tablespoons brown sugar (you can add more for a sweeter apple sauce)
2 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon nutmeg
In a large Dutch oven, or cooking pot, add peeled apple pieces and water. Turn the stove to medium heat and let the pot sit until the apples break apart and turn to a mush. This may take 30 minutes, but it’ll vary based on the type of apples used and how many apples you’re using. If the process is taking too long, you can speed things up by using a potato masher.
Once enough apples have broken down, add in the remaining ingredients and stir everything together well until fully incorporated. Taste the apple sauce and adjust the spices and seasonings to your liking. I don’t prefer my apple sauce overly sweet, so taste and add more sugar, if needed.
Make sure the consistency is to your liking, if it’s too thick, add more water. If it’s still too liquid, simmer until it’s reached your desired thickness.
Once you’ve gotten the taste and consistency you like, remove from heat. Using a strainer (not a colander because the holes are too big), with a large bowl beneath it, scoop the apple sauce into the strainer and press through with a spoon to remove any small imperfections (seeds, stems, apple skin, etc.). Continue until all the apple sauce has gone through the strainer.
Either consume right away or transfer to a container to store in the fridge or freezer.
Enjoy!
