Sunday Supper | Homemade Applesauce
The best part of making your own applesauce is that you get to control how much, if any, sugar you put into it. It is amazing how much sugar companies add to a fruit that nature already made so sweet! I did not add any sugar to this recipe but if you find it necessary (maybe if you use tart apples), you could add 1/4 cup of sugar before cooking the apples.
There are two ways to make this homemade applesauce. If you have a food mill, you can keep the skin on the apples while you cook them, and then run it all through the mill. This will produce a darker colored applesauce because the skins give it a lovely deep color. If you do not have a food mill, you need to peel the apples first and you will yield a lighter-colored applesauce. You will not have to run your apples through a food mill, you can just boil the until they are completely soft and you will have your applesauce!
This is the second installment of my Sunday Supper Post! You can see the rest of the menu here:
Roasted Pork Tenderloin
Charred Brussels Sprouts and Mashed Potatoes
6 Pounds of assorted apples, quartered and cored
1/4 Cup of Fresh Lemon Juice
Combine apples, lemon juice, and water in a large, heavy-bottomed pot. Bring to a boil while covered, stirring occasionally. Continue cooking over medium heat, stirring occasionally for about 30-40 minutes or until all the apples are completely soft. Pass the apples through your food mill fitted with the medium mesh sieve. Serve and enjoy!