We still live on our original two-and-a-half-acre farm where Earthbound Farm began, and it includes about a dozen apple trees. When apple season arrives, so does my yen for homemade applesauce. It cooks quickly—and is especially yummy with a variety of crisp, flavorful apples. This recipe makes just the right size batch for my latkes. I prefer applesauce still warm from the stove, but my family also appreciates the contrast of cold applesauce with warm latkes. Try it both ways to find out which you like best.
Makes 3 cups/720 ml
6 large apples, peeled, cored, and cut into large dice
Place the apples and 11/2 cups/360 ml water in a 10-in-/25-cm-wide, 6-qt/5.7-L pot. Cover, bring the water to a boil, and then lower the heat to a rapid simmer. Simmer, covered for 10 minutes, stirring occasionally.
Remove the lid and continue to cook for about 10 minutes more, stirring regularly, until most of the apples have broken apart and become applesauce, and those that are still intact are tender and easily pierced by a fork. Allow to cool to desired temperature before serving.
1/2 CUP/120 ML: CALORIES: 60 | FAT: 0G | CARBS: 16G | PROTEIN: 0G | SODIUM: 0MG | DIETARY FIBER: 12%