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Cedar Heights Orchard Apple Sauce

Ingredients:  apples- mixed variety, preferably *white flesh apples, water

Tools:  16 quart pot, food mill

Yield:  approximately 10 to 12 twelve ounce containers

Procedure:  Core the apples, and cut into four to six pieces. Compost the cores. The pieces don’t have to be too small. Leave the skin on. The skin is what gives apple sauce a nice pink color. The redder the skins, the more colorful your apple sauce will be. The whiter the flesh, the more vibrant the pink will be. The riper the apples, the more naturally sweet it will be.

Fill pot to top with apples. Add 16 ounces of water to pot, bring to boil, then reduce heat to simmer, with lid ajar. Mix occasionally. Do not overcook. If you do, you will have apple sauce that’s not as naturally sweet as it can be. Once the apples are ‘just’ cooked, (poking with a fork should give you a little resistance) remove from the stove and let cool. The intense heat in the pot will continue the cooking process.

Once cool enough to work with, place the food mill on top of another large pot or bowl, spoon the apples in and grind away. You will need to reverse the food mill direction every batch or two to remove the skins.

Apple sauce freezes and cans very well.  I’ve found the apple sauce tastes better after it’s had a chance to chill. Enjoy!

* Red Delicious, Jonamac, Empire, Macoun, Cortland
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