Original Recipe from: Carol Coleman
This is the Apple Sauce my kids grew up eating. I started feeding it to them when they were babies and they still prefer it to any store bought option out there. Carol taught me how to make this when I was about 12 years old, and it has always been a very special recipe of mine. You can make this recipe for canning by making several batches (as many as you need to last a year), or you can make it a batch at a time (it freezes well). I highly recommend canning it as you probably won’t want any other kind after tasting this recipe. During the years when I wasn’t canning, I would always make it for the winter holidays due to popular request from my family.
Ingredients
6-1/2 pounds Apples, washed, cored, and quartered. Note: do not peel.
4 cups Water
2-1/2 cups Sugar
Directions
Cook Apples and Water in a large pan until the skins come off easily. Using tongs, life out all peels. Mix in sugar and cook until sauce is chunky to taste.
Note: If you prefer a smooth apple sauce, use an immersion blender during the final stages of cooking to smooth out the chunks. If you do not have an immersion blender, a potato masher or food processor will work just as well.
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