Pare, core, and slice some fine apples. Put them into a sauce-pan with just sufficient water to keep them from burning, and some grated lemon-peel. Stew them till quite soft and tender. Then mash them to a paste, and make them very sweet with brown sugar, adding a small piece of butter and some nutmeg.
Apple sauce is eaten with roast pork, roast goose and roast ducks.
Be careful not to have it thin and watery.
SourceDirections for Cookery, in its Various Branches (1840).
6-8 large apples (washed, cored and quartered)
Water to cover bottom of kettle by an inch
1 tsp. Cinnamon or Allspice (to taste)
1/2 cup Honey (white sugar, brown sugar or combination can be used)
1 tsp. white Vanilla
Prepare apples, reserving the cores and peels if peeling*, dip into a water/ lemon juice mixture to retain color (1 tsp. lemon juice to 1/2 gallon water) ,simmer until the apples are tender. Run the apples through a food mill or through blender/food processor (for very fine texture). Add spices, honey and vanilla, stirring thoroughly. Use fresh or to can fill clean sterilized canning jars to 1/2 inch of the rim, process in boiling water bath from 5-15 minutes for 1/2 to 1 pint jars or 10-20 minutes for quart jars depending on elevations. Remove from canner and allow to cool. Refrigerate any left over, it is ready to eat.
SPECIAL NOTE: The vintage recipe called for lemon peel, and some modern recipes call for lemon juice. The reason is not just to add flavor, but that lemon helps release pectin which in turn helps thicken the sauce. I personally do not use any lemon juice or peel in my fruit sauces.
NOTE: Any variety of apples can be used. I used Ginger Gold Apples. Combine apple varieties for a rich tasting applesauce. I do not peel the apples, I run the cooked apples through a food mill which extracts the pulp without the peels. Always adjust spices to taste.
NOTE: This works equally well in a slow cooker. Simply turn on high until apples are tender and follow the above instructions.
*TIP: Reserve cores and peels to make apple vinegar, apple jelly, apple honey or syrup. (Refer to my links for additional projects).
Refer to the link to make Apple Vinegar:
Refer to the link to make Apple Pectin: justfowlingaround.weebly.com/recipes-for-self-reliance/category/homemade-apple-pectin
Refer to the link to make Blueberry-Applesauce: justfowlingaround.weebly.com/recipes-for-self-reliance/blueberry-applesauce
Refer to the link to make Applejack Apple Butter:
Please refer to links below for the Food Mill, measuring spoons and measuring cup sets that I use.
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