Wild apples are the best and cheapest source for organically grown apples; I can never trust store bought produce to be 100% organic. My wife and my oldest son are diabetic, unsweetened deserts are hard to find as well as expensive so I make organic treats for my family. Yes my wife is very happy she married a man that cooks.
1. This recipe incorporates a technique for coring and peeling the apples that saves hours on preparing the apples for cooking.
2. Red apples can bleed the red colour into your sauce, if you want your applesauce to be white, use yellow or green apples.
3. If you find the applesauce a little tart you can add artificial sweetener or sugar to taste.
4. I normally put the sauce in freezer safe containers and freeze; I do on occasion bottle for gifts.
5. If you bottle the sauce do sterilise the bottles; I will assume you know how to sterilise bottles for this recipe.
Step 1: Ingredients & Implements
1 bushel of apples
2 litres water
1 potato masher
1 large spoon
1 medium sieve
1 10 litre pot
1 8 litre pot
Start with 1 bushel of apples wild or store bought.
Put the 10-litre pot with 2 litres of water on the stove to heat.
Step 2: Quarter the Apples
Do not peel or core the apples.
Step 3: Cooking Apples
Do not mash the apples with the potato masher.
Step 4: Finished Cooking
Step 5: Separating Cores and Skin Step 1
Step 6: Separating Cores and Skin Step 2
Step 7: Separating Cores and Skin Step 3
Step 8: The Applesauce
Step 9: A Simple Desert
Warm up 3 cups of applesauce.
Step 10: Add Gelatine.
Step 11: Stir in Gelatine.
Step 12: And Strawberry Apple Desert Is Made.
For Apple Gelatin add two packs of unflavored gelatin to warmed up 3 cups of applesauce and sweeten to tast.
For Apple Butter add two packs of unflavored gelatin, 1/4 tsp Nutmeg, and 1/4 tsp Cinnamon to warmed up 3 cups of applesauce and sweeten to tast.
Apple Butter is great on pancakes.
For gelatin (Bovine or Porcine) can be replaced with Pectin or Starch.
I use Knox Gelatine.