Applesauce – 2 ingredients! for Pouring

Applesauce – 2 ingredients! for Pouring keeps the shopping list focused on apples will be, water, and ground cinnamon more to taste. It serves 12 cups.

Count on 20 minutes of prep, 2 hours of cooking, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 8 pounds apples will be, about 4 lbs 9 oz peeled & cored
• 1 ½ cups water

Cinnamon Variation

• 2 tablespoons ground cinnamon more to taste
• ½ cup water

How the cooking goes

1. Peel, quarter and core apples. You typically leave the apples at this stage, but you can cut them smaller if you need them to fit into a smaller pot.
2. Set apples in a saucepot or Dutch oven that has a capacity of at least 7 ¼ quarts and has a tight fitting lid.
3. Tip 1 ½ cups water into the pot along with the apples and heat it until it boils over medium-low heat. Cover with the lid and continue cooking for 2- 2 ½ hours, stirring now and then to make sure they aren’t burning.
4. Once they start to soften, you lower the heat to low. This is usually after about 30 – 45 minutes.
5. The applesauce is technically done at this point but you prefer a super smooth, silky texture, so you blend mine with an immersion blender while hot in the cooking pot. Do be careful not to splash yourself.
6. Cool and store in clean, sanitized, airtight containers in the refrigerator for up to 1 month or frozen for up to a year.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Apples, open Apple Dessert with a Clear Method and Apple Pie in a Pastry Shell.