This recipe is fantastic for all those not-so-perfect apples. These are the ones that have either been bruised falling off the tree or ones that the kids won't eat fresh because they are a little bit funny looking. It is also a recipe for a lot of apples, so make it when you have a good apple year. It is even better if you can use more than one variety of apple.
I also like to mix it up in the spice department occasionally by replacing the cinnamon with cardamom, ginger, nutmeg or allspice. If you want to get extra crazy try Chinese five spice powder, a chai spice blend (one of my favourites) or tonka bean.
Ingredients
8 lbs apples, washed and quartered (a variety is best)
2 cups water
dash of salt
2 cinnamon sticks or 1/2 tsp spice (see suggestions above)
dash of salt
sweetener to taste (granulated sugar, honey, evaporated cane sugar, maple syrup or whatever you deem the healthiest)
Method
Place apples in an 8-10 quart heavy pot. Add water and cinnamon or your desired spices. Different spices may require different amounts, so start small and taste as you go. Simmer until apples are tender, 25-35 minutes. The time will depend on the types of apples you use. Remove cinnamon sticks if using.
Press fruit through a course sieve or process through a food mill. Return to pot.
Add a dash of salt and sugar to taste. If using granulated sugar I usually start with 1/2 cup and taste from there. 2 cups makes a fairly sweet sauce. Other sweeteners will require different amounts so you will have to taste as you go. Depending on the apple varieties you use, you may not need any sweetener at all.
Cook 3 minutes longer, stirring frequently. Fill freezer friendly containers with sauce, leaving a 1/2 inch head space. Allow to cool before fitting lid, label containers and freeze.
Besides pork chops and potato pancakes, I use this apple sauce as a replacement for oil in baking cakes and muffins. It also tastes great on waffles or pancakes with a glug of maple syrup. I have even been known to mix a bit of the sauce with whipped cream as a topping on apple pie or spice cake (recipe coming soon).
Yummy gardening everyone!
Yield: approximately 6 pints
Recipe courtesy of my mom, Margaret Farwell
References and Tools
Bernardin (https://www.bernardin.ca/EN/Default.aspx) for all things canning, including safety information and more recipes.
Lee Valley Tools (https://www.leevalley.com/en-ca) for sieves and food mills. The press pictured below is my favourite for both tomato and apple sauces.
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