Apple Sauce
Recipe: #10349
August 19, 2013
Categories: Breakfast, Desserts, Side Dishes, Snacks, Apple, 5 Ingredients Or Less, Sunday Dinner, Fat Free, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Kid's Lunches, more
"I looked at several recipes, but some used other fruits and some sounded far too sweet, yet not tart, so I used the concepts from several and made my own. This is sweet yet tart! Very good."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (90.9 g)
- Calories 52.3
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 0.8 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 1 g
- Sugars - 11.9 g
- Protein - 0.2 g
- Calcium - 5.3 mg
- Iron - 0.1 mg
- Vitamin C - 2.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place all ingredients in a sauce pan and cover, on medium heat, bring to a boil.
Step 2
Cook for 15-20 minutes or until apples are soft.
Step 3
Remove from heat allow to cool. Mash the apples with a fork or a potato masher. Store in fridge.
Step 4
Your house will smell wonderful at this point! Enjoy both the smell and the taste of this wonderful dish.
Step 5
If you want to can, which I did tonight. This recipe yields about 2 1/2 pints. I tripled the recipe and it worked wonderfully. Do a water bath and process for 20 minutes. Those not familiar with canning, you need a canner, pint jars and lids and rings. Make the applesauce, while its cooking wash the jars in hot soapy water, rinse well. Also fill your canner with water and start to heat the water. Meanwhile, heat to boiling in a small sauce pan, water to sterilize the lids and rings in, once boiling put the lids and rings in and remove from heat. Use tongs to take them out. Pour the sauce into your clean jars, leaving at least 1/2 inch from the top. Clean off the top of the jars with a clean towel to make sure no apple sauce spilled onto them. With a tongs take out a lid and place it on top, and use a ring to close the seal. Do not close it tightly. Place into the canner. DO this to all of the pints. Lower into the canner, water doesn't have to be boiling at this point, but bring to a boil with the lid on and process for 20 minutes. Raise from water, take them out and set them on a towel, and now close the rings as tightly as you can get them. You will start to hear the pops of the lids closing in about 20-30 minutes. Store, and enjoy at will!
Tips
No special items needed.
4 Reviews
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