One of my all-time favorite parts of autumn is applesauce. My granddaddy taught me how to make his mother’s applesauce from scratch (although they threw RedHots, a candy, into theirs to make it pink – I have a different method), and now I’ve adapted it into my own simple treat. If you’re not much of a cook or nervous to try applesauce homemade, this recipe is perfect for you – it’s easy, relatively quick, and fun. When you share it with family and friends for the holidays, they’ll gaze at you wide-eyed and compliment your culinary prowess. Just shrug and smile smugly, ‘cuz you got this in the bag. (Also, they’ve probably only ever had applesauce from the grocery store, which is terrible by comparison, so it’s win/win.)
First: You must select your apples.
Apples come in two kinds: good for cooking and good for eating. It’s not that there’s a huge flavor difference, it’s more of texture difference – apples that are good for sauce are mushier and mealy, and fall apart when heated. Apples that are good for munching raw are crispier and not mealy. (Sidenote: for something like an apple pie, you may want them to stay firm, in which case do not select mealy, sauce-type apples!) It doesn’t matter which one you want to try, it’s just that the stronger, harder apples for eating raw will take longer to cook down and may not create a smooth sauce. But who cares? Experiment to see what you like best.