Joining with Amanda for her weekly This Moment post.

Here’s my recipe, which makes 4-5 quarts finished sauce:

Brown-sugar Applesauce

Enough apples, washed, cored and cut into eighths, to fill an 8-quart pot heaping full.  (I used about 24 med-large apples).

1 cup apple cider

1 Tbsp ground cassia cinnamon

1/2 tsp ground cardamom

1/2 tsp ground nutmeg

1/2 tsp ground mace

1/4 tsp ground cloves

1/2 tsp pure vanilla extract

3/4 cup packed brown sugar

Juice of one lemon

Directions:  In a heavy-bottomed pot or dutch oven, combine all ingredients except lemon juice.  Cover, and cook on med-low until apples break down and become soft (about 1 to 1 1/2 hrs).  Put apples through a food mill, return sauce to pot, heat to a simmer, add lemon juice.  Process quarts for 25 min in a hot water bath canner.

3 thoughts on “Applesauce”

  1. Oh, now you’re making me want to break out the canner again to do applesauce. I vowed not to do it this year after nearly doing myself in canning a bunch of windfall pears from a friend. Maybe next year… I’ll definitely try adding vanilla, or maybe even a vanilla bean of which I have lots!

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