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Parve
Easy
8 Servings
Allergens 
No Allergens specified
15 Minutes
Diets
The ways of serving applesauce are many. You can purée it or leave it chunky. You can add vanilla or cinnamon or leave it plain. My favorite is puréed and plain. Serve it with latkes, gingerbread or just eat it out of the bowl. Fresh applesauce is a favorite with my family. This recipe is provided through Masbia’s Emergency Trailer Drive. Masbia Soup Kitchen Network’s COVID-19 Relief Mobilization started in the beginning of March and is battling this historic food crisis with 500% more emergency food than before the outbreak. At the current rate, over twelve tractor trailer loads are given out every single week to the people standing on those unprecedented breadlines. Please consider sponsoring food during this historic food emergency.
16 large assorted apples (Cortland, Empire, Pippin, Macintosh, Etc)
large pot with cover
large steamer
Wash, quarter and core apples. Place them in steamer basket. Leave the peel on until after you have steamed the apples and there’s a good chance you’ll have pink applesauce.
Fill a pot with enough water to barely touch the steamer when inserted. Bring water to a boil. Insert basket of cored apples. Cover pot. Steam six to eight minutes. Check apples carefully. Remove apples from pot when the skin begins to separate from the apples. Allow apples to cool in their skin.
There are many options at this point. It’s a matter of personal preference. For those of you who like skin and some lumps: mash the apples as they are; for those who prefer a velvety smooth sauce: skin the apples and purée them in an electric processor. Serve applesauce warm or cold with latkes or gingerbread or just eat it by itself.
Yield: 8 cups
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