It’s apple central over here! I’ve been stocking up each time I go to the market and this past time I had applesauce in mind. a) because homemade applesauce just sounds delicious and b) because I saw this cake and felt the immediate urge to make it. I’ve got a few too many projects going on around here so I have to take one thing at a time and applesauce seemed like a good place to start.
I don’t think I’ve ever actually made applesauce before and unfortunately I was the kind of kid who stuck my nose up to homemade applesauce (only the super smooth jarred stuff please and thank you!), so I hadn’t even eaten too much of the homemade variety. Ahh how my life has changed. Making applesauce is a cinch. In it’s simplest form you could just simmer some apples with some water and have a perfectly delicious applesauce. But always one to tinker, I followed a recipe that included cinnamon sticks, lemon peel, and both white and brown sugars to add a little pizazz to my sauce.
After about a half hour my apples were soft to the touch and ready to be smashed. Little did I know that applesauce was a good stress reliever. I got my masher out and went to town on those puppies. The result was a slightly chunky sauce, laced with the perfect hint of cinnamon and enough lemon to make itself known. I actually felt like there may have been a little too much sugar, as the sauce was a bit sweeter than I anticipated, although it was still tasty (I’m never one to turn down anything sweet). I just think next time I’d reduce the sugar a bit. My first homemade applesauce was super simple to make and all the sauce that didn’t get eaten for breakfast will go in to making this cake. Stay tuned!
from simply recipes
I prefer Fuji apples for just about any apple recipe, but in case you can’t find those make sure you use a good cooking apple like Golden Delicious, Granny Smith, Jonathan, Mcintosh, or Gravenstein.
3 to 4 lbs of peeled, cored, and quartered apples
4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
Juice of one lemon, about 3-4 Tbsp
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/4 cup of white sugar
1 cup of water
1/2 teaspoon of salt
Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
Remove from heat.
Remove cinnamon sticks and lemon peels.
Mash with potato masher.
Ready to serve, either hot or refrigerated. Freezes easily, lasts up to one year in a cold freezer.