* How to make a delicious Applesauce
Applesauce my way
Applesauce stands for the Fall season. I just love this time of year when harvesting those delicious fruits from the trees is one of my almost daily chores I need to do. As I told you in my article about the edible plants in my garden, I share my garden foods with the critters that have found a home there.
At the moment it's harvesting and storage feast for all kind of small animals and critters, because a lot of the apples fall down due to heavy wind and I don't pick up all of them. Critters and birds have to eat too.
I love to make applesauce and I make it in different ways and store it in the freezer so we can eat homemade applesauce the whole year long until the next harvest.
Copyright all text and photos, if not mentioned otherwise: Titia Geertman
Applesauce with Sugar, Cinnamon and Raisins
So delicious that you can't stop eating
For this Applesauce with Raisins I use all the apples that are actually too small to be cut and peeled. Most people throw them out, but I don't, because it's so easy to make a delicious sauce from them. You might know that most of the pectine in an apple is sitting in the core and just under the apple skin, so I leave it as it is, with their little stems if they are there.
This is how I do it. I can't give you exact measurements, because all depends on how much apples you can lay your hands on. I always make a lot of it, so I use a big cast iron pan with a diameter of at least 30 to 40 centimeters.
- Small apples, Depends on how much applesauce you want to make
- Cinnamon, To your taste
- Sugar, To your taste
- Raisins, 1 or 2 hands full
- Wash the apples thoroughly in cold water. You can either use your hands or use a brush
- Cut them in random pieces and fill the pan till it's half full
- Add at least 2 or 3 not too big cups of water.
- Bring it to boil. Then I lower the heat and let it simmer for some time until the apple chunks are really soft and mushy.
- Don't forget to stir it frequently so it won't get stuck to the bottom of your pan.
- When the apples are all soft and mushi, shut down the heat and use the food mill to separate the stems, core and skin from the rest. See below in the pictures.
- Pour sugar over the mush and also cinnamon powder. The amount of sugar totally depends on how sweet you want your applesauce to be. I myself don't like it to be too sweet, but maybe you do. So pour in the sugar by bits, stir it firmly through the mass, taste it and add to it if it's still too sour for your liking. Same goes for cinnamon. You have to stir and taste until you like it.
- Throw in a few handfuls of raisins. I use a mix of the brownish and yellow raisins, but of course that's not necessary, you can use one kind of raisins too. Stir the raisins through the mass and let them sit there for a few hours.
- Don't heat the applesauce again, because the more you cook it, the more the good stuff like vitamines will disappear.
- After a few hours the raisins are swollen and the sauce will be cold and then I put the sauce in plastic containers and put them in the freezer.
So easy to use
Using the Food Mill to squash the cooked apple chunks - First time using the larger hole sieve
I really like to use this simple food mill, because it crushes everything, leaving the rubbish behind. I don't even know when I bought this thing, but it seems I have had it all my married life, wich is about 45 years now.
I put the food mill on a smaller pan and when it's full I put the sauce in another bowl, because I have to put it in the food mill a second time. First time I use the sieve with the somewhat wider holes. When all is done, I switch sieves and for the second time I use one with smaller holes. That way you'll get the most taste leaving out the pits and the hard core pieces.
Putting your cooked apple chunks through the food mill might get a bit messy, but it's the best way to get a smooth apple sauce.
The Squeezo Strainer
While searching Amazon.com for the right food mill, I came across this absolutely gorgeous Squeezo strainer. I've never seen one before in the shops in my country.
If I'll ever find such a machine in my country, I certainly will purchase it.
Demonstration of the Squeezo Strainer - Very handy machine if you have to make a lot of applesauce
Tip for storage boxes
Most of the time I don't use official freezing tub ware, but I clean and collect the plastic boxes our margerine is coming in and I use those for putting stuff in that needs to be frozen, like leftovers and such and of course my applesauce.
My special homemade applesauce with raisins
Does this recipe looks delicious to you?
Sugar and Cinnamon Apple Chunks - Same taste, but no mush
Apple Chunks are so delicious
A different way to use your apples is to peel them and remove the cores and then slice them into chunks. Cover them in sugar and cinnamon, swirl the bowl around so that the sugar and cinnamon get devided. Now you're ready to put them in boxes into the freezer.
To use them at dinner, just put them in the microwave for a few minutes. They will come out in chunks, but they have become a bit soft and mushy inside. They are so delicious and so easy to make.
Chunky Apple/Walnut sauce
My favorite applesauce with Walnuts and Port
Chunky applesauce is my favorite and I make loads of it during fall season when the apples are falling from the trees. Some apples I leave behind for the bugs and critters in my garden. They need to eat too you know.
I have this big old apple tree in my garden. It's called 'Brabantse Bellefleur' a very old apple variety, but so delicious to make applesauce from.
- For my chunky applesauce I select the big apples, cut them in four pieces, peel them, remove the core and cut the parts again, so you have big chunks.
- I add the sugar, cinnamon and one or two hands of walnuts which I break down in somewhat smaller pieces. I shuffle it around a bit until all ingredients are well spread.You even can add some raisins too.
- When done I put it all in the pan, add some water and let it simmer on a low heat for a while until the apple pieces are soft. The walnut chunks get soft too.
If I have any Port, I add a cup (or two), stir it slowly, but don't let it cook anymore. I let the whole mass cool off and put the chunk sauce in containers in the freezer.