How To Make Applesauce: An Easy And Fast Applesauce Recipe Using Fresh McIntosh Apples
As much as I hate it, it is harvest season. This means that fall is on its way. The good news though is that it is apple season. I love apple season. One of the earliest crops of apples is the McIntosh apple. This is a tart apple that falls apart very easily. Because it falls apart so easily, it makes great applesauce. Fresh, warm applesauce has a lot of flavor. It is a wonderful treat. You can have it as a snack, side dish, or dessert. I love it on pancakes and french toast. As it is almost 100% apples, it is Weight Watchers friendly. (Fruit has no points plus value.) Once you have had it, it will be difficult to go back to a store bought jar of applesauce.
This recipe is very easy. Most recipes use a food mill to make smooth applesauce. We will just use a specific type of apple, the McIntosh apple. Our applesauce should be ready in thirty minutes or less. I recommend using a pot with a thick bottom. The thicker bottomed pots help to protect against scorching.
The Secret To This Recipe - The McIntosh Apple
When you hear McIntosh, you likely think of the Macintosh computer. While I am writing this recipe on a Mac, that is not what makes this recipe so wonderful. The McIntosh apple is the best apple to use for applesauce. It is a red apple with greenish/brownish patches and a greenish brownish tint behind the red. It is a shorter apple and tends to be medium small to medium-large in size. It tends to ripen in mid-late september. Groceries sometimes have these apples available by the bag throughout other times of the year as well as the harvest season. The McIntosh is a tart apple. It tends to soften and sweeten as it ages. Once they are picked, they store well at 35 degrees Fahrenheit. Just sprinkle them with some water before you store them. They will often last through November.
- Sweet, tart flavor
- Excellent for applesauce
- Fair for pies, the apples will not hold their shape once baked
- If stored properly, will keep until Thanksgiving
The World's Easiest Homemade Applesauce
- 8 McIntosh apples
- 1/2 cup water
- 2 tablespoons sugar, or sweeten to taste. The apples are sweeter later in the season.
- at least a 2 quart pot, thick bottoms work the best
- cinnamon, optional
- Peel and core the apples.
- Slice apples into eights.
- Place apples into a 2 quart or larger pot with a thick bottom.
- Add water.
- Place apples on stovetop. Bring the apples to a boil.
- Once apples are boiling, turn the heat down. Use the lowest temperature that is possible while keeping it high enough for the apples to cook. This will prevent scorching.
- After 5-10 minutes check your apples. Give them a stir. Applesauce is done when the apples have fallen apart. If it is not done, continue cooking and check after another 5-10 minutes.
- Once the apples have fallen apart, add the sugar. Around 2 tablespoons is the guideline. Use more or less based on your preferences and the tartness of the apples.
- Serve warm or cold. It is delicious both ways! Some people like to sprinkle a little cinnamon on top of each serving to give the applesauce a bit of extra flavor and a finished look.
|Serving size: 1|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 17 g||6%|
|Sugar 13 g|
|Fiber 3 g||12%|
|Protein 0 g|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
More by this Author
Pulmonary embolism recovery can be difficult due to the heart and lung damage that occurs. This website focusses on things that patients can due to help themselves through the recovery process.
Recovery from a pulmonary embolism takes a lot of time. Lung damage from blood clots is very serious. This page will go over treatment for pulmonary embolisms and share what to expect after a pulmonary embolism.
When people think of blood thinners, they are often thinking of any number of drugs that work to treat clotting. There are actually three classes of drugs that treat clots: anticoagulants, thrombolytics, and...