My Grandmother made the most incredible applesauce. I have memories of picking apples with her as a child and helping her make the applesauce. She was a wonderful cook. She would make huge batches of it in the fall and freeze it. Nobody knew how much was in the freezer, but all year round, when we saw the applesauce come out of the freezer, everyone was happy. I don’t think she even used a recipe. I have been trying to recreate her recipe and this is as close as I’ve come. I hope you enjoy it.
Here is everything combined and ready for the oven.
And removed from the oven and whisked.
10 apples peeled, cored, quartered
Juice of 1 lemon
2 T. Butter
1/2 c. Sugar
1/2 c. Water
1 t. Cinnamon
Skin from one apple
Preheat the oven to 350 degrees F. Peel, quarter and core the apples. Place them in a nonreactive dutch oven or enameled iron pot with a lid. Squeeze the lemon juice over the apples. Then add the butter, sugar, water, cinnamon and nutmeg. Stir to coat the apples. Top with the apple skin.
Bake for 1 1/2 hours, or until all of the apples are tender. Carefully remove the pot from the oven. Remove the skin from the applesauce and whisk until smooth. (This makes about 1.5 quarts and freezes well.)
PS- I have a chicken recipe to share soon… the chicken is fabulous for dinner with the homemade applesauce!
HOMEMAKER HINT: Anytime you remove a dutch oven from the hot oven, always open the lid away from your face. Steam builds up under the lid as things cook. Always uncover with caution!