you to make this, please! You will see how easy and fast it is to make it yourself. Of course the taste is far superior to that found in a jar or plastic cup. A mix of apples works best and gives the applesauce an especially great flavor. We are eating lots of grapefruit and clementines at our house right now so I had a bunch of apples that had not been touched in the past couple of weeks. Here I have granny smith, fuji, and honey crisp (all organic). I usually also add pink lady --my favorite apple. Just choose a mixture of your favorites and you can't go wrong.
Applesauce 101
Any number of apples (a mix is best-if you like it smoother add some McIntosh)
a pinch or two of kosher salt
1 Tablespoon of sugar (OR NONE AT ALL)
2-4 Tablespoons of water (no need to be exact)
Peel, halve, and then quarter apples. Cut core out of each quarter and then cut each quarter in half. Discard peels and cores. Place all apple pieces into a large pot, add a pinch of salt and a few tablespoons of water. For 6 apples or less you will need only a slight pinch of salt and 1 Tablespoon water. For 12 apples add a good pinch of salt and 2-4 tablespoons water. (Just wing it --you can't really go wrong.) Bring to a boil over medium heat. Turn to low and cover and cook for about 10 minutes. Apples will reduce and soften --there will be some texture and chunk variation depending on which apples you use. I like to have this texture rather than a smooth applesauce. After about 10 minutes stir the applesauce and if needed, take lid off to let some of the excess water evaporate. Taste to see if you need to add sugar. You may find you don't need any! Eat warm or chilled. Enjoy!
