Applesauce makes the perfect accompaniment for pork, but it is equally delicious as a dessert on a hot summer night. Served cold, applesauce is light and refreshing, and bursting with flavor. On cold winter days, the aroma of warm, spicy applesauce and hot biscuits baking in the oven is sure to set the stage for a cozy evening snack. Applesauce made from sweet apples requires little added sugar and may be made with sugar substitutes.
Select sweet apples such as Red Delicious or Macintosh. Look for firm, blemish-free apples.
Wash 3lbs. apples in cold water to remove any traces of pesticides or garden residue. Remove the stem and any stray leaves.
Peel and core the apples with a paring knife or apple peeler. Quarter the apples for cooking. Large apples may be cut into eight sections, instead of four.
Place apples in a medium kettle and add ½ cup water. Bring to a rapid boil. Reduce heat and simmer until apples are soft. Cooking time depends of the type of apple used and ranges from five to 15 minutes. Stir often to prevent scorching.
Press apples through a sieve or colander for smooth applesauce. Use a potato masher and mash lightly for chunky applesauce.
Return the applesauce to the kettle and heat until bubbly. Add cinnamon to taste and stir to mix thoroughly.
Taste the applesauce to determine whether sweetener is needed. Add 1 or 2 tsp. of sugar substitute. Adjust to the desired sweetness.
Serve applesauce warm, or chill, if preferred. Store unused applesauce in an airtight container in the refrigerator for up to one week. Freeze excess applesauce in zippered freezer bags for winter use.