New Crop Applesauce

Name: New Crop Applesauce
Total time: 30 min
Yield: About 4 cups
Ingredients: 6 firm apples, like Cortland or Macoun; 1/2 cup sugar; 1/2 small lemon, sliced 1/4- inch thick, seeds removed; 1 short piece cinnamon stick

By David Tanis

Total Time: 30 minutes
Rating: 5(445)
Comments: Read comments

New-crop apples (that is, ones just picked) don’t necessarily make it to supermarkets, where the general rule is to stock four or five dependable varieties that travel well. Those may come from eastern Washington or New Zealand or Peru. Not that there is anything intrinsically wrong with supermarket apples. They still have more or less the same health benefits and versatility in the kitchen. They just aren’t going to make your heart beat faster.

If you long for the thrill of new-crop apples, head to a farmers’ market, a farm stand or an honest-to-goodness apple tree on a cool day. What you will find is firm, dense fruit, some with the leaves still attached. When you take your first bite into the crisp flesh, the sweet juices fairly drip upon the tongue, not at all like the apples you recall. Smack your lips and swoon.

Featured in: The Pick of the Apple Orchard

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Ingredients

Yield:About 4 cups

6firm apples, like Cortland or Macoun
½cup sugar
½small lemon, sliced ¼- inch thick, seeds removed
1short piece cinnamon stick

Ingredient Substitution Guide

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Preparation

Step 1
Peel and core apples, then cut into large chunks. Put chunks in a wide heavy saucepan and add sugar, lemon and cinnamon stick. Mix with wooden spoon. Add ½ cup water.
Step 2
Set pan over medium-high heat and bring to a brisk simmer. Reduce heat to medium-low, cover and cook until apples are soft, about 15 minutes. Remove lemon and cinnamon stick, then mash apples with wooden spoon, leaving mixture fairly rough. Serve warm, at room temperature or chilled.

Ratings

5 out of 5

445 user ratings

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Comments

Rosalie7 years ago

No, no, no to peeling the apples! That's where the tart flavor
is! I'm not familiar with Cortland, but many apples, including Gala, have peel that's easily digestible.

John7 years ago

As the trees around here are not sprayed, I will add the deepest red skins to get some nice rose to red color to simmer first, and remove before adding the main peeled and cored apple flesh. My seasoning is a light pinch of nutmeg and cinnamon, and add sugar, white or brown to taste depending on what you desire for the end product. Sealed in hot jars and 20 minute water bath treatment, you have a nice product to use till next years crop.

Joyce7 years ago

1/2 cup sugar is insane. The first time I made it, I used 1/4 cup sugar and that was still too sweet. I made it again with 2 tablespoons of sugar and it was just right. Depending on the type of apples, you might not even need or want sugar at all!

New Mexico Jen5 months ago

I agree with Rosalie, keep the peel on to add tart flavor, as well as fiber. And Paul, a decent Riesling or Gewürztraminer, instead of water and no sugar needed. Lastly, I find that star anise is way more interesting than a cinnamon stick.

MegS6 months ago

I use cider rather than water. No sugar. Each to their own taste!

Caroline W.8 months ago

Not worth adding lemon slices—mine came out so bitter and ruined a batch! Lemon juice is just fine if not as aesthetically pleasing.

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