The boss.

 

 

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This is the easiest and best applesauce you will ever serve your family.

Collect a bowl of apples of mixed variety.

I buy apples from William Schoeber and Sons Inc. (Monroeville NJ) at their huge stand at the Colllingswood Farmers’ Market.  Their apples are varied in size and type and all are delicious.  Each week I buy apples and each week I move the older apples to a special spot in my refrigerator (a bag inside the fruit drawer) and, when I get ten or so, I make applesauce and serve it warm and fresh for dinner.

Ingredients:
at least ten apples (this mix was Red Delicious, Gala, Honeycrisp, Winesap).

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Directions:
1. Wash and peel apples

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2. Cut and slice the apples and put in a large sauce pan or pot that has a lid.
3. Add a splash of water to the pot to keep the apples from sticking to the bottom of the pot and to keep them from burning.  You will only need a splash…less than 1/4 of a cup.
4.  Heat the pot to medium.  The apples will melt down and more liquid will be expelled.  The liquid and water will bubble up.  When the liquid bubbles, test the apples for softness. When the apples are completely soft and can be mashed, take them off the heat and let them continue to cook and cool down in the pot with the lid on.  The whole process should take no more than 30 minutes.  If you like chunky applesauce, mash the cooked apples with a potato masher.  If you like smooth applesauce, puree the apples with an immersion blender, a food processor, or a Foley mill.
5.  Done!

There is no added sugar to this applesauce.  The combination of difference types of apples make for a delicious flavor but you can make this sauce with your favorite apple and no other variety.

Refrigerate what is left…if there is any!

Applesauce can also be frozen.  I freeze this applesauce in zippered freezer bags.  Fill them and lay them flat on your freezer shelf.  Thaw and use.  You can thaw a bag of applesauce in a pan of warm water for warm sauce.  Do mark your bags…I once added applesauce to chicken gravy (I had frozen the gravy the same way and was positive I could tell them all apart).   The applesauce made the gravy a little different.  Edible.  Interesting.  But different.

This applesauce is great for babies.  Nothing in it but apples and you can puree it to the preferred texture.

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