RSS Feed

It’s That Time of Year!

Master Gardeners fell in love with this recipe almost five years ago. McIntosh apples are a must and can be found at Central Market now.

Very Best Homemade Applesauce

6 large McIntosh apples (use only this variety)
¾ cup white sugar, use more or less
1 ⅔ cups water
12 whole cloves

Wash and quarter apples, but do not peel. Remove seeds, if desired, before cooking. Place apple pieces in a large saucepan along with the rest of the ingredients. Before cooking stir some to dissolve sugar. Bring to a simmer and cook slowly with lid on until apples are mushy.
This doesn’t take long. Allow to cool for a few minutes.
Put cooked apples through an “old timey” cone-shaped metal ricer, pushing with wooden large- fitted dowel or wooden spoon, catching sauce in a large glass bowl. (Can use metal wired sieve with a large bowl underneath). Push apple pulp through sieve with wooden spoon. Seeds, whole cloves and peels will be removed. Stir sieved applesauce and refrigerate. Serve with sugar cookies.

Note: This recipe came from the University Park Elementary School Kindergarten class in 1989 via Patty Brewer. Apple peels will make sauce a beautiful rosy pink color so there is no need to add red food coloring.

Linda Alexander

About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

2 responses »

  1. Last year I made about 4 batches and froze the jars of lovely, rosy applesauce to take advantage of McIntosh apple season. It’s a delightful recipe, and we always cut back the sugar a bit to make it a little more tart. It makes a nice hostess gift, too.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: