This is probably one of my oldest recipes (as I adapted it from my Grandmother). Dad said I should add some sugar but I never felt I needed it. There is nothing else in this recipe but apples and their skins; no sugar or spices. It does take a long time to cook, but worth every minute.
See a more detailed and updated post Grandma’s Applesauce with more pictures as well.
- Cortland apples
Quarter apples and remove stems and seeds. Barely cover with water in a large saucepan and cook until mushy. Put apples and water they cooked in through a Victorio Strainer (this gadget works great). You could use a food mill if making a small amount, but you really need this workhorse to do the job.
Cook on low heat until apple sauce is thick and is a deep pink color. Stir frequently to prevent bottom of pan from burning. Be patient and allow 6-8 hours to cook down. It is not quite the consistency of apple butter.
Just starting to cook – a light pink color (thanks to the skins)
The finished product – a deep pinkish color.
See my recipe Fresh Applesauce.