- 6 lbs apples, scrubbed and quartered, stem and blossom ends trimmed (see note on varieties below)
- 1 cup water
- 1 teaspoon cinnamon (more or less to taste)
- Place prepared apples and water in a large (6-quart) pot. Heat to boil the water and then reduce to low to medium-low and simmer, covered, for 30 minutes. Stir and mush the apples, moving the apples on the top to the bottom, then simmer 30 minutes more until soft and mushy.
- Spoon the apples into a Foley food mill set over a large bowl or another pot. Turn the crank (alternating about 5 clockwise turns with 1 counterclockwise so that the grate doesn’t get clogged) until just skins and seeds are left in the food mill and the bowl is full of applesauce!
- Taste the applesauce and stir in cinnamon. Serve warm or chilled!
- To freeze, put chilled applesauce in a Mason jar, tupperware container, or freezer bag, leaving room for it to expand.
I usually get a box of blemished apples delivered with my Produce Box, and I’ve made applesauce with all different types of apples (sometimes I don’t even know what kind I’m using). If I’m buying from the store, I usually use a mixture of 2 varieties of sweet apples that are good for cooking. Here’s a link with info about a lot of varieties!
If you don’t have a Foley food mill, peel and core the apples before cooking, then mash by hand or use a food processor or blender to smooth out the cooked apples.
To make 15 lbs of apples, I use 2 large pots or my huuuuge stock pot to cook the apples! Just increase the water and cinnamon in proportion.