Any type of apple can be used to make applesauce; however, a combination of varieties, or a dash of spice can create a truly memorable sauce. Leave the sauce slightly chunky, or if you prefer a smooth sauce, pass the cooked apples through a food mill.
- 1 1/2 pound Granny Smith or Pippin apples peeled, cored, and sliced
- 1 1/2 pound Gala or McIntosh apples peeled, cored and sliced
- 1 tablespoon sugar, or to taste (optional)
- 1 tablespoon lemon juice or to taste
Combine apples and 1/2 cup water in a large saucepan over medium-low heat. Cover and cook until apples are very soft, about 20 minutes, stirring occasionally. Transfer apples to a bowl and mash with a fork or potato masher. Taste the sauce and add sugar and lemon juice to taste, depending on the flavor of the apples. Serve warm or at room temperature.
To store the sauce, remove it from the heat and allow it to cool for about two hours. Transfer the applesauce to a glass container with a tight-fitting lid and refrigerate for up to one week.
Per serving: 8 oz/231g-wt., 120 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 31g carbohydrates (5g dietary fiber, 14g sugar), 1g protein.
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.
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