This is my new favorite way to make applesauce. This technique creates a concentrated flavor of apples because there is no water necessary to roast the apples. I cut the apples up and leave the skins and seeds in tact because there lies the natural pectin which gives the applesauce great body and taste. Using a ricer makes quick work of removing the skins and seeds after the apples are roasted – plus using this utensil gives the apple sauce perfect texture.
8 pounds apples, cut in quarters, leaving the skin and seeds
1/4 cup sugar or to taste
- Preheat the oven to 350 degrees
- Put all the apples in a deep roasting pan and roast for about an hour or until the apples are extremely tender
- Let the apples cool
- Spoon the apples into the ricer, removing the peels and seeds from the ricer after each pass, otherwise they will clog the holes.
- Repeat until all the apples have been pushed through the ricer
- Add sugar to taste
here are the apples just out of the oven
Crock Pot Apple Butter
I know this seems like a lot of sugar, but remember you only eat a tablespoon at a time. Keeping the lid off during cooking will help the juices evaporate leaving behind perfect brown apple butter. Your morning piece of toast will thank you.
9 cups applesauce – unsweetened
3 cups granulated sugar
2 teaspoons freshly grated nutmeg
2 tablespoons cinnamon
1 teaspoon ground cloves
- Put all of the ingredients in a crock pot and stir
- Cook on low for 8 hours or overnight with the lid off
- Turn the heat up to high for 2 hours or until it reaches the desired consistency
- Cool and store in the refrigerator in an airtight container