applesauce is incredibly easy to make, i can’t believe this was my first time. i started with picking apples from an orchard. that’s the best way to do it, but when there’s no orchard, just find some organic apples.
all the recipes i looked at called for four granny smith. (except the one that called for 3 lbs., but i don’t have a scale, and it also called for microwaving the apples…not good to radiate your fruit.) for this experiment i used 3 granny smith, a mutsu, and a gold blush. one of the granny smith was tiny, and the mutsu was ginormous. in my head i was balancing the flavors. besides, i like to sample while i work, so it doesn’t hurt to have a little extra.
after i peeled them, i sliced around the core and then cut them into bite-sized chunks.
i used raw sugar, because that’s how i roll. and ground cinnamon. (my next attempt will include cinnamon sticks, but ground cinnamon is what i have now. on two separate occasions, i’ve made a special trip to two different shops to buy tea and spices, and twice they’ve been closed.) then just 3/4 cup water.
then i just added it all into the sauce pan. really, it’s a wok. it’s the largest cooking apparatus we have since we moved. the directions called to cover it, but i didn’t. it was also supposed to cook for 20 minutes over medium heat. i didn’t time it, but i think it was much quicker than that. we have a gas stove. everything cooks quicker and better.
oh, and i added raisins. the apples started mushing up a bit on their own, then i stirred them a bit. when it got super mushy, i turned off the heat and let them cool. i stirred them a bit more and transferred them to a bowl and added another splash of cinnamon.
clearly i am neither a food stylist, nor am i methodical with my food preparations. my apartment smells of cinnamon and apples though, and the applesauce tastes fabulous.
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