Five Pounds of Apples peeled, quartered and cored
Choose firm flesh apples like MacIntosh, Cortland, Fuji, Empires or Granny Smith. Organic are preferable.
1 cup sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
- Cut apples into uniform one inch chunks.
- Place into a large stockpot with a ¼ to ½ cup of water to start. Use medium heat to keep apples from scorching.
- Using a large cooking spoon, stir apples every 5-10 minutes to keep mixing the apples to keep a uniform consistency of cooked apples.
- Add about 1 cup sugar (organic preferably) to the mix.
- When apple mix begins to cook uniformly and becomes softer in texture, begin mashing the apples with a potato ricer (masher).
- Do this about every 5-10 minutes until the apple sauce is the consistency one desires.
- When cooked and mashed, remove from heat.
- Add 1 teaspoon of cinnamon and 1 teaspoon of nutmeg. Add ¼ cup additional sugar if you want a sweeter apple sauce.
- Stir well and taste test. Add more sugar, cinnamon and/or nutmeg (¼ teaspoon at a time) to taste.
- Apple sauce can be kept in the refrigerator for 1-2 weeks in sealed container.
- The rest should be frozen in cartons or bags. It will easily keep for 4-6 months and is great for winter meals.