Recipe: homemade applesauce
I ought to work harder to avoid ambiguous sentence structure because my last post apparently left some of you with the impression that it was… my last post of the year! Come on, folks – you can’t shut me up THAT easily. I meant it was the last time I would be posting “the night before a flight” this year as I don’t have travel lined up until January. I’m kinda happy about that. So no, that wasn’t the last post of 2010.
Guess who was back in California for the third time in five weeks? Sadly, the latter half of my cold came with me. But I have the cure for the common cold: sitting down to hot tea and hot soup with Grandma. Also – a good night’s sleep. Fortunately, I did both because the next morning I drove to Yosemite.
yes, that yosemite![homemade applesauce recipe – use real butter (2) homemade applesauce recipe – use real butter (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
This wasn’t a shooting trip in my mind, even though that’s essentially what I did while I was in the park. I schlepped my gear through the early morning darkness under a cold, steady rain to meet with Michael Frye (follow Michael on Twitter @mfryephoto or fan him on Facebook). We then both went and stood in the rain and wind, freezing our collective bums off. I call it professional development.
here’s where i tell michael that i’m ocd and a blogger who documents everything![homemade applesauce recipe – use real butter (3) homemade applesauce recipe – use real butter (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
lovely fall colors still lingered
![homemade applesauce recipe – use real butter (4) homemade applesauce recipe – use real butter (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
el capitan
![homemade applesauce recipe – use real butter (5) homemade applesauce recipe – use real butter (5)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
intermingling of clouds and trees
![homemade applesauce recipe – use real butter (6) homemade applesauce recipe – use real butter (6)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
I came across Michael’s blog a couple of years ago when I was looking for updates on Yosemite Valley’s dogwood bloom. The only people I trust when it comes to flower and leaf reports are nature photographers (I’ve learned that lesson ten times over), so I found his blog to be incredibly useful and accurate. He shares thoughts, critiques, and tips which I like. Michael also happens to be a damn fine photographer whose works you will find in Yosemite’s Ansel Adams Gallery. Better than that – he’s an exceptional
instructor master.
male mule deer – it’s rutting season![homemade applesauce recipe – use real butter (7) homemade applesauce recipe – use real butter (7)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
big-leaf maple branch
![homemade applesauce recipe – use real butter (8) homemade applesauce recipe – use real butter (8)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
the moon after sunset
![homemade applesauce recipe – use real butter (9) homemade applesauce recipe – use real butter (9)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
morning frost
![homemade applesauce recipe – use real butter (10) homemade applesauce recipe – use real butter (10)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
We spent about 11 hours in the field, 3 hours on the computers, aaaand I received a signed copy of Michael’s latest book Digital Landscape Photography. It was as dark when we parted that night as it was when we met that morning. My brain was close to mush, but I had a lot to chew on and to implement. I *still* have a lot to chew on and implement. I just wanted to share some of the quicker shots to process before the next thing steamrolls over me.
Traveling between Colorado and California has resulted in my own personal season-confusion. It’s fall – no it’s summer! No wait, it’s winter… and back to fall. At some point when Colorado was truly behaving like autumn in autumn, I had a hankering for some homemade applesauce on a tip from one of my girlfriends.
i grabbed what apples i had on hand![homemade applesauce recipe – use real butter (11) homemade applesauce recipe – use real butter (11)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
lemon juice, brown sugar, white sugar, cinnamon, lemon peel (not pictured: salt and water)
![homemade applesauce recipe – use real butter (12) homemade applesauce recipe – use real butter (12)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Everyone has their variation on applesauce and they don’t differ all that drastically. I liked that Elise’s applesauce had salt and lemon juice, because sweet without acid or salt can taste incredibly flat. I used a combination of organic Fuji apples and Granny Smiths. I love me a tart apple.
piling the apple quarters into the saucepan![homemade applesauce recipe – use real butter (13) homemade applesauce recipe – use real butter (13)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
adding the rest of the ingredients
![homemade applesauce recipe – use real butter (14) homemade applesauce recipe – use real butter (14)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
I used a pot that was barely big enough to fit all of the apples, but refused to switch out and create yet another dirty dish (that day was rife with dirty dishes). Instead, I let the apples simmer and I used a wooden spoon to gently push the pieces on the top down into the pot as the lower ones cooked and broke down. Worked just fine.
after the apples have cooked, remove the cinnamon and lemon peel![homemade applesauce recipe – use real butter (15) homemade applesauce recipe – use real butter (15)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
mash to desired consistency
![homemade applesauce recipe – use real butter (16) homemade applesauce recipe – use real butter (16)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
chunky is where it’s at
![homemade applesauce recipe – use real butter (17) homemade applesauce recipe – use real butter (17)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Anyone who has tasted homemade applesauce knows that it is worlds apart from store-bought applesauce. When you tell this to people in the know they always react with a “duh!”, but people who don’t know have no way to comprehend what they are missing. I served my homemade applesauce with some pork loin chops because of a Brady Bunch episode back in the day. I think Peter was trying to imitate Bogart and asked Alice what was for dinner. She declared, “Pork chops and applesauce!” Peter then replies, “Pork chopsh… and appleshaush. That’sh shwell.” Don’t get me started on how screwy the 70s were. The combination of grilled pork and homemade applesauce however, is golden.
pork chops and applesauce… that’s swell![homemade applesauce recipe – use real butter (18) homemade applesauce recipe – use real butter (18)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Homemade Applesauce
[print recipe]
from Simply Recipes
3-4 lbs. of peeled, cored, and quartered apples (use a good cooking apple: Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein)
4 strips of lemon peel
lemon, juice of (3-4 tbsps)
3-inch cinnamon stick
1/4 cup dark brown sugar
1/4 cup of white sugar (approximately – depending on how sweet you want it and how sweet the apples are)
1 cup water
1/2 tsp salt
Place everything in a large pot (one large enough to hold all of the apple quarters… ahem) over high heat. Cover the pot and let the contents come to a boil. Reduce heat to a simmer and let cook for 20-30 minutes. Turn off the heat and remove the cinnamon sticks and lemon peels before mashing the apples with a potato masher. I prefer mine to be chunky, so I don’t go crazy mashing the apples. Serve hot or cold.
November 12th, 2010: 6:43 am
filed under fruit, gluten-free, photography, recipes, sweet
FAQs
We may anger many a grandmother with The Best Applesauce Recipe Ever, but Martinez says that butter in applesauce is a Don't. While it may add a sheen and silkier texture, the fat in the butter dulls the tartness. Remember, also, that apples lose their flavor quickly, so you're already starting out in the red.
Why is my applesauce bitter? ›
There are several types of apples, and the acidic bitter taste comes from the amount of tannin in the apples, very little tannin, it is an eater, medium tannin it is a cooking apple, high tannin is usually used for cider and cider brandy production.
How to substitute oil for applesauce? ›
Applesauce is a 1:1 replacement for oil, so if your recipe calls for half a cup of oil, use half a cup of applesauce instead. If you find yourself in the middle of a recipe and out of oil, use applesauce instead! This trick works in cakes, muffins, cookies, brownies, and any kind of sweet baked good.
Why did my applesauce turn brown? ›
Many people report that the top of the jar of applesauce gradually turns brown. What is happening is the sauce has not been heated adequately to stop all enzymatic reactions and there is enough oxygen in the headspace to react with the enzymes.
What is it called when you add butter to a sauce? ›
Monter au Beurre is a French term used to describe the process of adding or whisking in whole, cold butter into a sauce or puree at the end of the cooking process. This process, which is usually done off the heat, adds shine, flavor and richness.
What makes applesauce taste better? ›
The mellow sweetness of toasted sugar adds complexity. Apple cider vinegar helps brighten cooked fruit. Using skin-on fruit improves both flavor and color in the finished product. Aromatics like cinnamon, orange peel, and rose water intensify the flavor of the apples.
How do you get the tartness out of applesauce? ›
Taste; if the applesauce is too tart, add more brown sugar little by little until the flavors are balanced. (Note that no two batches will ever be the same; the flavor will depend on the tartness of the apples you use.)
What apples should I avoid when making applesauce? ›
For applesauce, you essentially want the opposite—apples that will cook down and mash well to create a flavorful sauce. At the same time, avoid apples that are mealy in texture and turn to mush when cooked down. Many cooks avoid Red Delicious for that reason.
Can you overcook apples for applesauce? ›
Recipe Tips and Tricks
If overcooked, the applesauce will have less flavor. Stick to the cook times listed in the recipe for the best results.
Can I substitute butter for oil? ›
Replacing Oil with Butter
It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)
For every one egg called for in a recipe, use ¼ cup of applesauce instead. Butter & Oil: Substitute applesauce in equal quantities of butter and oil. For example, if the recipe requires ½ cup of oil, replace it with ½ cup of applesauce.
How much applesauce equals one egg? ›
Using 1/4 cup (about 65 grams (g)) of applesauce can replace an egg in most recipes. It's best to use unsweetened applesauce. If you're using a sweetened variety, you should reduce the amount of sugar or sweetener in the recipe itself.
Can you leave homemade applesauce out overnight? ›
The USDA says food that has been left out of the fridge for more than two hours should be thrown away. At room temperature, bacteria grows incredibly fast and can make you sick. Reheating something that has been sitting at room temperature for longer than two hours won't be safe from bacteria.
What is the pink stuff in applesauce? ›
It gets its pretty pink colour from leaving the apple skins on during cooking, then the skins come out during the press.
How long before homemade applesauce goes bad? ›
Homemade applesauce can be refrigerated for a week to ten days; it can also be frozen or canned for longer-term storage. Mott's recommends its applesauce to be used within ten days of opening. First let me introduce our panel.
What can I add to plain applesauce? ›
For special projects editor Ashlea Halpern, nothing changes applesauce from baby mush to grown-up snack than mix-ins like dried cranberries, cherries, or golden raisins. Pepitas or toasted nuts are fair game, too. PEARS!
Should I add butter to my sauce? ›
A small amount of fat—extra-virgin olive oil or butter—is essential to good pasta sauce texture. Without fat, you have at best watery sauce (nobody has ever said, "Waiter, my pasta is not quite wet enough"), and at worst sauce that over-thickens with starch alone and takes on a pasty texture.
How do you mount butter into sauce? ›
Using a whisk, add the butter 1 piece at a time and whisk vigorously until each cube has incorporated into the sauce. Repeat, only 1 piece at a time, and do not try to rush this process. Once the sauce reaches a shine and silkiness you like or want, then stop.
What does butter do in a sauce? ›
Butter has no equal for thickening sauces, without forgetting the taste and all the flavours; it reinforces the creamy, melt in the mouth character of some receipes. Butter softens basic flavours such as sweet, salty, bitter and acid.