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Nov 17, 2006 06:41 PM

Best way to make apple sauce?

What kind of apples do you use? Do you add water, wine or something else? how long do you cook it? any seasonings that are really good additions? thanks

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  1. I make mine very simply:

    peel, core and slice apples. The softer varieties are pretty good for this, but any will do. I think I used "empire" or "cortland" last time?

    add a bit of water to the pan you will use to prevent scorching - maybe 1/4 to 1/2 inch?

    add apples, cover, bring to simmer and cook until the apples are really mushy. Stir occasionally and make sure there is enough liquid to prevent burning/scorching.

    once cooked you can mash them through a strainer (sad, but its what I do) or you can get a "foley food mill" and get it done alot quicker. If you use a food mill you can skip peeling the apples (though I peel them anyway if there is any chance they have some kind of spray residue on them from the farm). I have also been known to use a potato masher in a pinch (works better with soft apples that are cooked til they are falling apart).

    After its mashed/sauced, taste it and see if you want to add sugar or not. If it's too thick you can add water or apple cider until you reach the right consistency. You could also add ground spices at this point to taste. Cinnamon is classic, but I have heard of adding nutmeg or allspice too.

    Good luck!

    3 Replies
      1. re: Dio di Romanese

        I just eat it. I know some people bake with it, or pair it with cottage cheese, but it is great to just eat from a bowl. It is not used so much as a topping sauce like bernaise or gravy (though you could probably find a use for it in that context) It is also a classic accompaniment to pork chops!

      2. re: lisa13

        I used this recipe a couple of weeks ago, with less sugar (I used the unrefined light-brown organic sugar instead of white or brown):

        It was really delicious. The lemon peel really adds something special to the flavor.

      3. I make it in the microwave and do not need to add any water at all. Sometimes I just cut the apples up and cook skin on in the microwave and then run them through my Foley food mill. It keeps the skin and pits back and gives a smooth applesauce and the skins give the sauce a nice color.

        1. I make mine, peel, pits and all with usually macs. I buy the bags of them when on sale and cook like Lisa13 said. Sometimes I add cinnamon stick while I'm cooking them down but once I've put through the food mill I add lemon juice, brown and white sugar, cinnamon and a bit of vanilla. I use the vanilla mainly because my grandmother always did and it reminds me of her!!

          1. I don't have a food you think a quick whirl in the food processor would be OK?

            1 Reply
            1. re: fauchon

              Yes but you would want to peel and seed first and if you cook them until they are tender all you really need is a potato masher unless you want an apple puree.

            2. I like to use a variety of apples, whatever looks good at the market. I make sure to get some sweet apples, so no added sugar is needed. I do not peel the apples. My favorite special addition is a splash of calvados.