Apple Sauce
This is the best homemade apple sauce that I’ve ever had. The brandy must be the reason!
Ingredients
- 6 cups various Apples varieties peeled, cored, and sliced
- ½ cup water
- 1 cup apple juice
- 2 TBL Butter
- 3 TBL honey
- ½ tsp cinnamon
- 2 TBL brandy
Instructions
- Wash, core, peel and slice apples. If desired, slice apples into water containing ascorbic acid (lemon juice) to prevent browning, about 1 tsp per gallon. Place drained slices in an 8-10 quart pot. Add water. Cook apples over medium high heat, covered, until tender – stirring occasionally to prevent burning (5 to 20 minutes, depending on maturity and variety).
- Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Return to pot.
- Add the remaining ingredients and cook for 5-10 more minutes or until the desired consistency is achieved. Serve warm or chilled. Makes about 1 quart.
- If canning the sauce, fill jars with hot sauce, leaving ½ inch head space. Adjust lids and process – 15 minutes for pints and 20 for quarts, at sea level, in water bath. For pressure canning – 6 pounds pressure for 8 minutes for pints or quarts
Notes
Cooks Illustrated Magazine (Sep & Oct 2002 issue) recommends the following apples when making apple sauce. I use whatever I can get my hands on.
Highly recommends: Jonagold, Jonathan, Pink Lady, and Macoun
Recommends: Golden Delicious, Empire, McIntosh, and Rome
Recommends: Golden Delicious, Empire, McIntosh, and Rome