APPLE SAUCE RECIPE
Makes: 6 to 8 servings, 1 to 1½ quarts
Time: 1 hour and 30 minutes
You can use any sweet apples that lend themselves to easy cooking such as Macon, Macintosh, Cortland, Gala or Idared. Depending on the batch of apples that you use the water content will vary. You can add another fruit such as strawberries, peaches or pears to the apples to add color and more flavor. For additional sweetness, add a bit of cinnamon, light brown sugar or honey.

INGREDIENTS
PROCEDURE
9 large Gala apples, cored and roughly chopped into 1” pieces
Juice from ½ lemon
1-2 cups warm water
Place the apples, lemon and 1 cup of water into an 8 quart pot or a heavy dutch oven over low to medium heat.
Cook the apples covered for about 25 minutes, stirring occasionally.
Check the consistency of the mixture, if it has become paste-like add another cup of water, if the mixture still has enough liquid, do not add more water.
Cook the sauce for another 15 to 20 minutes until the apple chunks have melted and separated from their skins.
Remove the apple mixture from the heat and let it cool for about 10-15 minutes.
Process the applesauce through a foley mill or a ricer and discard the skins.
The applesauce should be a pureée like consistency.
Serve at room temperature.
More Recipes

June Food Festival: Berry Jam
This month we’re celebrating Preservation with a Berry Jam recipe brought to you by Pastry Chef, Albert Bello.

May Food Festival: Rhubarb Chutney
This month we’re celebrating Preservation with a Rhubarb Chutney recipe brought to you by our Culinary Director, Andrew Smith.

April Food Festival: Ramp Pesto
This month we’re celebrating Preservation with a Ramp Pesto recipe brough to you by our Culinary Director, Andrew Smith.

March Food Festival: Beet Pickled Eggs
This March we’re celebrating Preservation with Liz’s very own Beet Pickled Eggs recipe.

Great Performances’ Vegan Chili Recipe
This vegan chili recipe is the perfect way to keep warm this winter.

Roasted Butternut Squash Puree with Miso Recipe
Georgette Farkas shares her recipe for this silky smooth butternut squash puree – a wonderful accompaniment for any meal.

Cranberry Braised Red Cabbage Recipe
Georgette Farkas shares this tender braised red cabbage recipe; the perfect accompaniment to duck or pork or just about any kind of sausages.

Bittersweet Chocolate Pots de Crème Recipe
Georgette Farkas shares her recipe for this very grown-up version of a rich and very dark chocolate pudding to share with your special someone.