I’m sure you’ve probably made applesauce lots of times. It’s easy to do. This is the recipe I have used since Matea was a wee thing and it is still a big hit in our house. I tend to make a batch or two just as the chill of fall arrives.
I have only ever made enough to fill a couple of large jars, which keep in the fridge for 1-2 weeks, so this is a recipe for consuming, not preserving.
~ 6 small, sweet organic apples
~ 1/3 cup organic raisins
~ 1/4 tsp organic cinnamon (or kanel, here in Denmark)
~ 3 Tbs water
Peel, core and cut apples in large wedges and put in a large pot with 3 Tbs water over medium heat for approximately 10 minutes, then cover and turn heat to low. After another 10 minutes or when apples begin to soften and your kitchen smells delicious, add raisins and cinnamon. Mix and let simmer on low until raisins are soft (5-10 min).
Turn off heat and allow to cool and let juices solidify a bit. Pour into food processor and plug into voltage converter…(oh, just me?) Whirl for about 2 minutes until smooth. Enjoy!
The second-to-last photo was taken from the kitchen window, while I was making this applesauce. I thought it fitting to add it.
I guess I should have made a double batch. The jar was empty only 3 days later.