In the midst of preparing for yontif there is one food item that (in my opinion) is almost always purchased and rarely homemade. I’m talking about apple sauce. Quite frankly, it’s just sad because the homemade applesauce is easy, easy, super easy to make and the taste is awesome. It’s that wonderful comfort food we all used to serve our kids but forget how great it is as a side dish for just about any holiday meal.
Who among us hasn’t (at one time or another) just opened that jar of that sweet , gooey glop, poured it in a bowl and said “Here you go kids, enjoy”. While I’m certainly guilty of that particular food infraction I’m here to say that at this time of year, as a holiday gift to yourself and your family you should try the extraordinary taste of homemade applesauce.
Making applesauce is so simple and fun you really should include your kids, grandkids, neighbors or even your significant other to go picking then end up in the kitchen making memories. The following recipes can be whipped up in no time and frozen for up to 4 weeks before you need to serve it. For the most part you won’t even have to go to the grocery store for any ingredients (except, possibly for the apples)
Master Recipe Applesauce (pareve)
- Wash, pare, and core 8 cooking apples.
- Add about ½ water and 1/8 teaspoon salt. Cook in covered pot until soft.
- Add about ½ cup sugar while hot. Simmer just long enough for the sugar to be combined.
You can vary the amount of sugar and water to adjust for your own personal sweetness preference.
Note: add with sugar, nutmeg, cinnamon, grated lemon rind or juice, or a combination of spices depending on how adventurous your taste buds are. Makes 8 servings
- HONEY APPLESAUCE: In master recipe, substitute ½ cup honey for sugar. Add 1 to 2 teaspoons grated lemon rind.
- ORANGE APPLESAUCE: In master recipe, add 1 Tablespoon orange zest with sugar. .
My files source unknown
Brown Sugar Baked Applesauce (pareve)
6 to 8 servings
- 6 to 8 tart apples
- Cinnamon to taste or 2 thin slices lemon
- 2/3 cup water
- About ¾ cup brown sugar
- Preheat oven to 375°F.
- Wash apples, core, and cut in quarters (you don’t need to peel the apples). Place the cut apples in an ungreased baking dish. Add the cinnamon or lemon, and water.
- Mix well, cover with foil and bake until tender, 20 to 30 minutes.
- Place the apple mixture through a strainer and then add the sugar to the apple mixture. Mix well.
- You can serve immediately or cover and refrigerate for at least 3 hours.
- This is great either hot or cold.
Baked Applesauce Variations:
- CREAMED APPLESAUCE: Substitute 2/3 cup whipping cream for the water. Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg with sugar.
- HONEY APPLESAUCE: Substitute honey for sugar. Add 1 Tablespoon grated lemon rind.
- MAPLE APPLESAUCE: Substitute 1 cup maple syrup for sugar and water.
- ORANGE APPLESAUCE: Add 2 Tablespoons orange zest while cooking.
Modified from Epicurious.com
Spiced Applesauce (pareve or dairy)
6 to 8 servings
- 12 tart apples
- 2 cup boiling water
- 6 whole cloves
- 3 Tablespoons apple cider vinegar
- 1 cup sugar
- 2 Tablespoon butter or margarine
- Core and quarter apples; do not peel.
- Put the apples in a saucepan with the water and cloves. Simmer, tightly covered, until apples are tender.
- Cool slightly and then press the mixture through a sieve.
- Return the mixture to heat; add vinegar and sugar; simmer 10 minutes.
- Remove from heat; beat in butter or margarine. Remove the cloves and serve either hot or cold.
Modified from about.com
Cranberry Applesauce (pareve)
- 6 lbs. Macintosh or Granny Smith apples, quartered and cored
- ½ cup water
- 2 cups fresh cranberries
- 1 cup sugar
- 2 Tablespoons honey
- In a large saucepan combine the apples and water. Cover and cook stirring often, until soft, about 20 minutes. Uncover and cook on low heat, stirring occasionally for 10 more minutes. Add the cranberries with sugar and continue to cook for about 15 minutes until the cranberries “pop” open.
- Pass the apple sauce through a coarse strainer and return it to the saucepan.
- Cook over moderately low heat, stirring occasionally, about 10 minutes.
- Add the honey and stir until blended.
- Transfer the applesauce to a glass bowl and cool completely before you cover and refrigerate.
Modified from yummly.com
Berry Applesauce (pareve)
- 8 tart apples
- 2 (16 oz.) packages frozen sliced strawberries in syrup
- ½ cup white wine
- 1/8 teaspoon lemon zest
- Wash, pare, core, and slice the apples.
- Place the apples in a large saucepan. Add the strawberries and then simmer until the apples are tender, 30 to 40 minutes.
- Add wine, grated lemon rind. Cook 5 more minutes and then remove from heat.
- Cool and then refrigerate for several hours.
- Serve cold.
- This is a thick applesauce.
My files, source unknown
Applesauce Laure (pareve)
Yields 4 cups
- ½ cup boiling water
- 2 lbs. apples, peeled, cored, and sliced
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- ½ cup sugar
- 1 teaspoon almond extract
- In 2-quart saucepan over medium heat, heat first 4 ingredients to boiling.
- Reduce heat to low; cover and simmer 8 to 10 minutes until the apples are tender for chunky applesauce, 12 to 15 minutes for smoother applesauce.
- During last minutes of cooking time, stir sugar into applesauce mixture.
Submitted by Laure Aldridge Indianapolis, IN
© Eileen Goltz applesauce 14a
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.