Applesauce

Origin

Credit

United States

(West Virginia)

Carol Carper

Ingredients

    • apples
    • "Transparent" / "early" apples yield the best results (both in flavor and texture) and are what our family traditionally uses. I have tried a number of other varieties, but the only one that came close was Granny Smith.
    • sugar

To Prepare

    1. Traditional: Cut apples into quarters (make sure to keep the seeds and skin), place in a stock pot, cover, and cook on medium-low heat until the flesh is very soft (stir occasionally)
    2. Alternate: Place apples whole in a slow cooker (like a Crock Pot), add a handful of water, cover, cook on "high" for 1 hour, then "low" for 3 hours (note: the time specified is for a Chinese slow-cooker, which has different temperatures than a Crock Pot)
    1. Run the apples through a food mill, removing the skin and seeds
    1. While the apples are still hot, add sugar to taste, and stir until sugar dissolves
    1. Refrigerate for at least one night before serving (or freeze for longer storage)