Homemade Applesauce

Nov 27th, 2015 | By | Category: baking and desserts, blog, cook something, fall
Homemade applesauce -- a simple fall favorite.

Homemade applesauce — a simple fall favorite.

Cookbook author and cooking school instructor, Tina Wasserman, believes in cooking from scratch using seasonal ingredients. You can find her recipe for applesauce in Entrée to Judaism for Families: Jewish Cooking & Kitchen Conversations with Children.

Tina says: This recipe should be in every home’s repertoire.  It doesn’t get fresher than this and it is so easy to make, especially if you have a food mill.


  • 4-6 medium apples
  • 1/4 – 1/2-cup water
  • 2 inch cinnamon stick or 1/2 teaspoon ground cinnamon


  1. 1/4-cup sugar (optional)
  2. Core the apples and cut into eighths.
  3. Cover the bottom of a 3-quart pot with ½ inch water.  Place the apples and cinnamon stick in the water.  Cover the pot and simmer for 15 minutes or until apples are very tender.
  4. Remove the cinnamon stick, reserve the water from the pot, and place the apples in the basket of a food mill.
  5. Following the manufacturer’s directions, use the medium disk and pass the apples through leaving the skins in the basket. (A strainer or colander would work as well.)
  6. Add some of the reserved liquid and cool.  Mixture will thicken.
  7. If necessary, add sugar to taste and any additional cooking liquid.


NOTE: If you don’t own a food mill, just remove the skins by hand with a spoon before mashing.

Tina’s Tidbits:

  • Because the perfume cells of the apple are in the skin, ALWAYS keep the skin on when making applesauce.
  • The sauce will be naturally sweeter and not need any additional sugar.
  • The pectin in the apple skin is a natural thickener. Sugar is therefore not necessary to bind the applesauce.
  • Cooking apples with their skins on makes the sauce a rosy color.
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