Small, Quick Batch of Applesauce
Author: The Kitchn
A quick, simple recipe for applesauce that you can eat the same day or make ahead of time and save for later.
- About 2 pounds of apples, peeled and cored
- 2 long strips lemon peel
- 2 long strips orange peel
- 3-inch piece fresh ginger, cut into coins
- 1 cinnamon stick
- ¾ cup water
- ¼ teaspoon salt
- Ground cinnamon, to garnish
- Chop the peeled and cored apples into small chunks. The size of these chunks is completely up to you; the smaller and thinner they are, the faster they will cook. I usually chop mine into wedges about 1-inch wide.
- Put the apple chunks into the saucepan. Put the lemon peel, orange peel, cinnamon stick and fresh ginger on top. Pour in the water, and stir in the salt. (Some folks don't add any water at all to the apples. I like to add a little bit because I find that makes the cooking more hands-off; there's less danger of the apples scorching, especially at the beginning.)
- Turn the heat up to high and bring the pan to a simmer.
- Turn the heat down to low and cover the pan. Cook for 20 minutes, or until the apples are very soft. Turn off the heat. Remove the citrus peels, cinnamon stick, and ginger pieces.
- What you do with the apples now is up to you. If you want a chunky sauce, smash them with a potato masher. Or you can run the sauce through a blender or food mill, or puree it with a stick blender, as I did here.