Thanksgiving is next week. I started my annual holiday cooking routine last this week. From now until the New Year yummy aromas will be coming from my kitchen! The annual game of cat and mouse will begin; family members sneaking tastes of pies, cookies, and candies while I try to keep them hidden. Last year my son and husband went thru a couple of pecan pies a couple of days before Thanksgiving, luckily I made 6 pies!
The first thing I make every year is my homemade applesauce which we use instead of cranberry sauce. It goes great with roast turkey and the Prime Rib roast we make for Christmas. Sealed in mason jars or even just stored in the fridge and the sauce will last thru the holidays.
Over the years I’ve tried different types of apples to make my sauce. You never quite realize just how many types of apples there are until you start shopping for them. I’ve used Fuji, Mackintosh, Delicious, Gala, and Granny Smith apples just to name a few I’ve tried. I’ve discovered that the best applesauce is made by using different types of apples. Yes each apple variety has its own unique flavor and texture so mixing them up makes for a tastier and more robust sauce.
My family will only eat my homemade applesauce, no store bought sauce for them. Even my grandson, Dion, who absolutely will not touch store bought sauce, even as an infant, loves my sauce. It’s sweet and laced with lots of cinnamon. Dion says he likes it because it has a nice texture, not the strained baby food like texture the ones from the store have. It’s a bit chunky, but not too chunky, even the twins, Harper and Sadi, love it! By the way the cinnamon can be optional! My grandson Devon has recently declared that he dislikes cinnamon (this declaration boggles my mind as he still loves cinnamon rolls) so before I add the cinnamon I set aside a small portion just for him.
The applesauce is easy to make, just a bit time consuming. That’s why I make it well ahead of time.
This allows it to chill, we feel applesauce should be served cold. Here’s my recipe, it will make 2 pint size jars or 1 quart size jar.
2 Red Delicious Apples
2 Golden Delicious Apples
2 Gala or Mackintosh Apples
2 Granny Smith Apples
2 cups sugar (add more if you want it sweeter or less if you don’t want it so sweet)
6+ Cups Water
1 tbls. ground cinnamon (you can adjust this to suit your taste)
1. Fill a large pot about half way with water.
2. Wash and peel apples, then cut into bite size chunks about 1/2″ big
3. Place apple pieces in pot of water. Add more water if needed to cover the apples. The top layer will float a bit.
4. Add sugar and stir.
5. Cook on stove over medium heat until water has been absorbed. Stir occasionally to keep bottom from burning. As it cooks and softens you can mash the chunks a bit with the spoon used to stir. The sauce will start turning brownish. If it starts to bubble reduce heat. This process takes about 2-3 hours.
6. When the apples have all liquified and water evaporated remove pot from heat.
7. Stir in cinnamon.
8. Seal in mason jars according to canning instructions or allow to cool then transfer to sealed containers and store in refrigerator. Even If you seal it in jars you should store it in the fridge so it will be cool when served.
You can serve this as a snack, or with roast turkey or beef, and pork chops. It’s really yummy!