28 September 2009


It's defiantly fall weather outside and that turns my thought inevitably to comfort foods. And a good applesauce is defiantly up there in my list of comfort foods. Can't be too sweet, should be well spiced, and I just like it better chunky. So instead of trying to hunt for the perfect one, I made my own.

You'll need:
8 pounds apples (I used McIntosh) cored and diced, you can peel if desired
3 inches ginger root, peeled and grated very fine
tablespoon cinnamon
tablespoon nutmeg
2/3 cup honey
2 cups water
1/4 cup lemon juice

Combine everything in a very large stainless steel or enamel pot (don't use aluminum). This all fit (just barely) in my 8qt stock pot. Stir to make sure all of the apples are well coated, cover, and cook over medium heat for 20 minutes, or until the thickness makes you happy. If you don't like a chunky applesauce you can use an immersion blender or food mill to smooth the texture to your liking. I got about 7 pints of sauce from this recipe. If you want to can this, process in a boiling-water bath for 15 minutes.

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