Plain and simple, my sister-in-law Cindy is a wonderful cook! Lucky for her, she lives in a community filled with U-Picks, farm stands and farmers’ markets offering locally grown veggies and fruits throughout the growing season. Always a step ahead, Cindy starts thinking in fall about the fast-approaching winter months, when just-picked edibles won’t be available. So it’s not unusual to see bushel baskets of Cindy’s apples, potatoes and winter squash stored in a cool cellar, just waiting for her next culinary masterpiece to come to mind.
Chunky applesauce is easy to make – and even easier to enjoy! Savor the flavor, hot or cold.
Photo Credit: Cindy Skorupski
Cook your peeled, cored and quartered apples in a large saucepan.
Photo Credit: Cindy Skorupski
No matter how you slice them, apples make for good eating – and for good health!
Photo Credit: Cindy Skorupski
Thankfully, apples can be an abundant fall fruit in the US. There are many varieties to choose from – perfect for snacking or making delicious desserts, sauce or other treats. While there are countless apple delights out there, Cindy’s recipe for applesauce is one of the best – and one of the easiest!
Of course, when it comes to applesauce, taste is a personal preference. Some like sweeter sauce, others like it tart. Cindy prefers using these varieties in hers: Golden Delicious, Jonagold, Granny Smith, Crispin or McIntosh. Don’t be afraid to try a combination of these and other varieties – you’ll get a deeper apple flavor than if you use just one variety. (You can also rescue those long-lost older apples that you just discovered in the bottom of your refrigerator’s fruit bin.)
Luckily, it didn’t take too much arm-twisting for Cindy to share her recipe with us. It’s easy to make and better yet – it’s good for you! (Another perk: The aroma of simmering applesauce on the stove is almost as good as the end result!)
Cindy’s Chunky Applesauce
(Makes 8 cups)
Ingredients
- 15 medium-to-large apples – washed, peeled, cored and quartered
- 1 cup water
- 1 teaspoon cinnamon – use more or less to taste
- ½ cup sugar – use more or less to taste (optional)
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon vanilla (optional)
- Potato masher
Directions
In a large saucepan, combine apples, water and sugar (if desired). Stir and cover. Cook on medium-low temperature until apples are tender, stirring occasionally (approximately 30 minutes). Add cinnamon, as well as nutmeg and vanilla if desired. Mash apples until texture is lumpy. For smoother texture, puree in a blender or food processor when cool. Serve hot or cold.
Why reach for a jar of store-bought applesauce when you can make your own in a snap? And when life hands you too many apples, do what Cindy does: Make chunky applesauce…and enjoy!
