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Rachel Perlow

Apple Sauce

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Apple Sauce

Serves 4 as Side.

Most jarred apple sauces have undesireable ingredients, like corn syrup and/or lots of extra sugar. It's so unnecessary. This is also a great way to use up extra apples or those that taste a little mealy eaten out of hand, like Romes. Cooking it with the peel lends a rosy color to the applesauce.

You need a food mill for this, that's what keeps it extra easy to make.

  • 3 Apples, large, Rome preferably
  • 1 tsp vinegar (cider or plain white) or lemon juice
  • 1/4 c water
  • salt (optional)
  • Cinnamon (optional)

Wash the apples and cut into quarters or eighths. You don't have to pit or peel them. The whole thing pips, core, etc, goes in the pot. Add the water & vinegar. Put on high to get things started, then reduce the heat to low, put on the lid and set the timer for 30 mintues. (Alternatively, you can put the apple into a covered casserole dish and microwave for 5 minutes. Check for doneness, it might need another minute or two.) If you have time, set it aside to cool for a while, if not, be extra careful using the food mill.

Set up the food mill with the smallest holed strainer and process the cooked apple into a bowl. Don't try to get every bit of flesh, or you might press through some core bits. When it looks about 80% through, you're done. Taste and add a bit of salt, it really does perk up the flavor, it also might need a drop of lemon juice. Or, if you used a really tart apple, it might need some sugar or honey. Add cinnamon if you like. I didn't in the picture above because it was made as a topping for potato latkes.

Keywords: Dessert, Side, Vegan, Easy, Kosher, Fruit, Condiment, Snack, American

( RG1520 )

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