Basic Homemade Applesauce
The amount of time it takes apples to collapse when you cook them for applesauce depends entirely on the apples you use. McIntosh, for example, collapse into applesauce very quickly, whereas sturdier Granny Smith apples hold their shape for quite a bit longer. If you do not have a cinnamon stick on hand, use 1/2 teaspoon ground cinnamon.
  • 2-1/2 pounds apples (about 7 medium)
  • 1 cinnamon stick, about 6 inches

1. Core apples and cut into wedges, but do not peel them.

2. In medium saucepan, combine apples and cinnamon stick. Cover, turn heat to medium-low, and cook, stirring occasionally, 7 to 10 minutes, or until apples have given up juice and are at a steam-boil. Reduce to low and simmer 10 minutes.

3. Remove cinnamon stick. Pass through a food mill or coarse sieve to remove skin.

Nutritional Information
Per 1/2 cup serving: 103 calories, 0.6g total fat, 0.1g saturated fat, 0g monounsaturated fat, 0.2g polyunsaturated fat, 4.8g dietary fiber, 0g protein, 27g carbohydrate, 0mg cholesterol, 0mg sodium.
Good source of: fiber, quercetin.

Date Published: 09/19/2005 > Printer-friendly Version
Makes about 3 cups

Prep Time