Basic Homemade Applesauce
The amount of time it takes apples to collapse when you cook them for applesauce depends entirely on the apples you use. McIntosh, for example, collapse into applesauce very quickly, whereas sturdier Granny Smith apples hold their shape for quite a bit longer. If you do not have any cinnamon stick on hand, use 1/2 teaspoon ground cinnamon.
2-1/2 pounds apples (about 7 medium)
1 cinnamon stick (about 6 inches)
1 Core the apples and cut into wedges, but do not peel them.
2 In a medium saucepan, combine the apples and cinnamon stick. Cover and cook over medium-low heat, stirring occasionally, until the apples have given up some of their juice and are at a steam-boil, 7 to 10 minutes.
3 Reduce the heat to a simmer and cook until the apples are fully collapsed, about 10 minutes.
4 Remove the cinnamon stick. Pass the apples through a food mill or a coarse sieve to remove the skin.
Makes about 3 cups servings.
Per 1/2 cup: 103 calories, 0.6g total fat (0.1g saturated), 0mg cholesterol, 4.8g dietary fiber, 27g carbohydrate, 0g protein, 0mg sodium.