It seems that every year, boatloads of homegrown apples come through my kitchen. Once word gets out that I know what to do with surplus, I receive all kinds of visitors.
Half of the extra apples go to making apple butter and spicy apple chutney—they make great gifts for the holidays. The other half is turned into applesauce.
You can use applesauce as the star of the show in baked goods such as muffins, breads, pancakes, waffles, cakes or cheesecakes. Simply replace some of the oil, butter or shortening in the recipes with the equal amount applesauce for a lower fat and lower calorie version. You can also use it in salad dressings and savory sauces, or you can simply enjoy it as a snack or warm side dish.
There are two ways I make applesauce: The first is to cook the apples with skin on and a little water over medium-low heat on a stovetop until soft. This method is perfect for pink-skin apple varieties—it produces a delicate, pink hue with a slight tart flavor.
Another way is to roast them in a low-heat oven at 250 degrees until soft. This will take at least an hour or more depending on the size of the apples. Just check until they are soft. As soon as they are cooked, pass them through a food mill to remove skin and seeds. At this point, you can process it in jars for longer storage or keep in the refrigerator for a couple of months.
If you decide to add sugar and cinnamon, you can do so after the skin and seeds are removed. Return the ingredients to the saucepan, and bring it to a boil. Once it boils, you're done.
