I've been making my own applesauce for ages. It's so easy and tastes so wonderful that it was a favorite project with 2 1/2-3yos (and their parents) when I was a pre-school teacher.

My method is a little different. I put the peels and cores in a small amount of water and boil them until they are soft. Then I toss out the solids and reserve the strained liquid. That way I don't have to open a bottle of apple juice or cider for a very little. I only use enough liquid to keep the bottom of the pot wet until the peeled apples begin to render juice.

I slice the apples into thinnish wedges. We like texture in my family so no milling or processing for us.

I also like a variety of apples for flavor that hits all the notes and texture that includes the softest apples that cook down completely and the firmer ones that still provide a bit of chew.

A 1" piece of cinnamon simmering with the apples adds a lovely aroma to the kitchen during the simmer. I can correct the flavor with additional ground cinnamon (if needed), freshly grated nutmeg and brown sugar on completion. If you like a bit of bite, a splash of balsamic is a nice addition. And sometimes a single caramel before or instead of the brown sugar is a treat. Personally, I like a minimum of added sweetener to let the apple flavor be front and center.

A small slow cooker is also an easy way to just dump the ingredients and wake up to a wonderful aroma and accompaniment to waffles or whatever. AND you can have all the flavor of fresh apple pie without the carbs and fat of the crust!

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I love homemade applesauce! I quarter the apples (skin and seeds on), add maybe an inch of water to the pot, and then turn the heat up til the water boils. Then I put the lid on, and let the apples cook til they're soft. I then put the apples through a food mill, and then balance out the flavor with lemon juice (brightens the flavor), a little sugar or honey, and maybe cinnamon--sometimes I just add that on individual servings. Recently I used lime juice instead of lemon and that was really good too (but I love lime anything, so maybe it's just me.)

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I use a recipie from the Betty Crocker cookbook, and make the applesauce in the microwave:

4 apples (we like Granny Smith), 1/4 cup water, 1/4 cup brown sugar, 1/4 tsp cinnamon, 1/8 tsp nutmeg.

Peel & core apples, and cut into quarters. Combine all ingredients in a microwave-safe casserole and cook on high for six minutes. Mash with potato masher or against sides of casserole with wooden spoon. Cook three minutes more, mash again. Cook a final three minutes and mash.

If you want a smoother texture, you can use an immersion blender instead of mashing at the last step, but be careful, as the applesauce will be very hot.

Reduce sugar for sweeter apples, or if you find this too sweet for your taste.

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About a week ago I wrote about making apple sauce. A food mill is a much better way to go. The apple skins add both flavor and color to the sauce. Let me know what.

http://saucesandstuff.blogspot.com/2006/10/how-do-you-like-them-apples.html

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We've made our own apple sauce this year for the first time. After a couple of batches, I've realized there really is little fussing to it. Just chuck some apples in water to boil and then blend it up, add sugar, and can in mason jars. Yummy! The kind of apples you use can make a big difference but we just keep experimenting. It's lots of fun.

Just watch out... boiling hot applesauce burns. Ouch.

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Does homemade applesauce have to be cooked?

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