Makes 3 1/2 cups
When cooking your own applesauce, choose apples that fall apart during heating, such as McIntosh or Jonathan. By using unpeeled apples, you'll gain nutrients and a richly colored sauce. The ginger and other spices give this applesauce a pleasing vibrancy.
Ingredients
3 pounds cooking apples, cored and quartered
1/2 cup apple juice or cider
2 tablespoons lemon juice
1 to 2 tablespoons freshly grated ginger
2 cinnamon sticks
8 whole cloves
2 whole star anise
2 tablespoons natural cane sugar, or to taste
Method
Place apples, apple juice and lemon juice in a heavy saucepan. Cover and bring to a boil. Reduce heat to a simmer and add grated ginger, cinnamon sticks, cloves and star anise. Simmer, stirring often, until apples are soft, about 20 minutes. Adjust sweetness by adding sugar to taste. Carefully remove whole spices - cinnamon sticks, star anise and cloves - and discard. Put applesauce through a food mill for silky smooth applesauce or serve chunky (with or without the peels) after mashing.
Chef notes: Serve warm or chilled. The applesauce can be made up to a week ahead of time and stored in the refrigerator, covered.
Nutrition
Per serving (About 1/2 cup/221g-wt.): 130 calories (0 from fat), 0g total fat, 0g saturated fat, 1g protein, 33g total carbohydrate (5g dietary fiber, 24g sugar), 0mg cholesterol, 0mg sodium
Tags: Make Ahead, Family Friendly, Wheat Free, Vegetarian, Vegan, Low Sodium, High Fiber, Gluten Free, Fat Free, Dairy Free
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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