Sunday, October 12, 2008


It's apple time, and I am an apple lover. My favorite apples for pie are Winesap and Rome. For applesauce, I like to mix the apples, using half MacIntosh, half Granny Smith. Applesauce may seem like a boring dish to make, but homemade applesauce just can't be beat for flavor and texture. It can be served as an accompaniment to pork chops, as a dessert, with morning oatmeal, by itself or with cottage or Ricotta cheese for lunch or snack. It has so many uses, and without cane sugar added, it's somewhat healthful.

Applesauce is very easy to make. You don't need a food mill -- that is one way to make it; but try it my way and you'll find it quite simple. This applesauce has a very deep apple flavor, and a wonderful texture with a few soft chunks here and there.

No-Sugar Double-Apple Applesauce
4 cups apples, peeled, cored, chopped (half MacIntosh, half Granny Smith)
6 oz. container frozen apple juice concentrate
2-3 whole cinnamon sticks
optional: 1/2 cup raisins or craisins

In a 2 quart heavy saucepan, place all ingredients over medium-high heat and bring to a boil, stirring with a spoon or spatula. Lower heat to a low boil and cook about 1 to 1-1/2 hours, stirring as needed, till sauce thickens and liquid is almost evaporated. The apples will take on a golden amber color. Taste for sweetness, adding more concentrate if necessary. (You can add raisins or craisins, if desired, during last fifteen minutes of cooking, for additional taste and texture -- they will also absorb some of the liquid.) Remove from heat and cool, leaving cinnamon sticks in. Serve warm; refrigerate leftovers.

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