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.