Tuesday, November 1, 2011

Sunday Brunch: Strawberry Applesauce

I've lost my camera, so I don't have any pictures for this posting.

10L bag of Apples (Empire or Mac I like best, but whatever you'd like)
1 pint of Strawberries
Sugar (to taste)
dash Cinnamon (optional)

There are two different ways to go about making applesauce. The first one, the one that is my preference, requires a applesauce colander (looks like this):

Image from http://gleaminggloat.blogspot.com

The other way is to pre-peel the apples and take out the cores. The reason I like the colander is because you only have to remove the stems and wash the apples.

Method One:
De-stem, quarter the apples and strawberries and put them in a pot with enough water to cover the bottom (to prevent burning). Cover the pot and bring to a low boil over medium-high, stirring occasionally. Bring down to a simmer and stir often until all the apples turn mushy. Put them through the colander into a bowl, adding sugar if the mixture is too tart for your liking and cinnamon if you wish.

Method Two:
Peel, quarter and core the apples and chop the strawberries. Put them in a pot with just enough water to cover the bottom. Bring to a low boil over medium-high and then simmer until the apples break up and become mushy. The applesauce should look like applesauce right away in this method. Stir in sugar and cinnamon to desired taste.

1 comment:

  1. I cut and cook my apples with skins and cores on and then push them through a strainer - a little more effort than the food mill but less hassle than peeling and coring! It makes lovely pink sauce even without strawberries.