My friend Lenny works with a woman who has what must be the highest-producing apple tree in history. Seriously. He recently brought me this many apples:
What do you do when life brings you a copy-paper box full of apples? You make applesauce.
Here’s my recipe:
- 3-4 dozen small apples (peeled, cored, and quartered)
- 1 1/2 cups water
- 2 tbsp lemon juice
- 1 cup granulated white sugar
- 1/2 cup light brown sugar (packed)
- 1 tsp vanilla extract (I used Penzeys Double Strength)
- 1/2 tsp. Ceylon cinnamon
- 1/2 tsp. Vietnamese cinnamon*
I actually made this in my Crockpot, but you can just as easily do it on the stove-top. Combine everything in the pot (low setting on the Crockpot, low-to-medium heat on the stove) and cook until the apples start to break down and get soft. Mash ’em up with a potato masher, or blend with your handy dandy stick blender until it reaches the desired consistency. You’ll need to stir more frequently on the stove top to make sure nothing is sticking to the bottom and burning. I got about 1 quart and 2 pints out of this batch. This recipe hasn’t been tested for preserving because a) I love applesauce so it doesn’t stick around long enough to go bad, and b) I don’t have a pH tester (and c, I’m lazy). Enjoy!
* This is a lot of cinnamon. Seriously. If you don’t like it as much as I do, reduce the amount to just the one half teaspoon of regular grocery-store-bought cinnamon.