Small-Batch Heirloom Applesauce

Remember that some of the best tasting apples are often a bit "ugly" – small or marred with mottled skin. Ask your vendor/farmer to recommend a good variety for applesauce.
Photography By D. Lucas Landis | September 04, 2015

Ingredients

  • 2 pounds mixed sweet and tart heirloom apples, washed and halved or quartered, peel if you plan to leave chunky (about 7–8 apples total)
  • 1 cup water
  • ¼–½ cup sugar
  • 1 pinch salt
  • 1–2 tablespoons lemon juice
  • Cinnamon or nutmeg for serving

Instructions

Yield: 3 cups

Place the apples, water, sugar and salt in a pan over medium heat. Allow to cook for 25–30 minutes, until soft, stirring a few times. Remove from heat, add the lemon juice. Pour through a strainer to remove the peels, seeds, etc. Serve warm or cold with a sprinkle of cinnamon or nutmeg.

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Ingredients

  • 2 pounds mixed sweet and tart heirloom apples, washed and halved or quartered, peel if you plan to leave chunky (about 7–8 apples total)
  • 1 cup water
  • ¼–½ cup sugar
  • 1 pinch salt
  • 1–2 tablespoons lemon juice
  • Cinnamon or nutmeg for serving
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