New Crop Applesauce

By David Tanis

New Crop Applesauce
Fred R. Conrad/The New York Times
Total Time
30 minutes
Rating
5(489)
Comments
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New-crop apples (that is, ones just picked) don’t necessarily make it to supermarkets, where the general rule is to stock four or five dependable varieties that travel well. Those may come from eastern Washington or New Zealand or Peru. Not that there is anything intrinsically wrong with supermarket apples. They still have more or less the same health benefits and versatility in the kitchen. They just aren’t going to make your heart beat faster.

If you long for the thrill of new-crop apples, head to a farmers’ market, a farm stand or an honest-to-goodness apple tree on a cool day. What you will find is firm, dense fruit, some with the leaves still attached. When you take your first bite into the crisp flesh, the sweet juices fairly drip upon the tongue, not at all like the apples you recall. Smack your lips and swoon.

Featured in: The Pick of the Apple Orchard

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Ingredients

Yield:About 4 cups
  • 6firm apples, like Cortland or Macoun
  • ½cup sugar
  • ½small lemon, sliced ¼- inch thick, seeds removed
  • 1short piece cinnamon stick
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

243 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 64 grams carbohydrates; 7 grams dietary fiber; 54 grams sugars; 1 gram protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and core apples, then cut into large chunks. Put chunks in a wide heavy saucepan and add sugar, lemon and cinnamon stick. Mix with wooden spoon. Add ½ cup water.

  2. Step 2

    Set pan over medium-high heat and bring to a brisk simmer. Reduce heat to medium-low, cover and cook until apples are soft, about 15 minutes. Remove lemon and cinnamon stick, then mash apples with wooden spoon, leaving mixture fairly rough. Serve warm, at room temperature or chilled.

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Ratings

5 out of 5
489 user ratings
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Comments

Joyce

1/2 cup sugar is insane. The first time I made it, I used 1/4 cup sugar and that was still too sweet. I made it again with 2 tablespoons of sugar and it was just right. Depending on the type of apples, you might not even need or want sugar at all!

Rosalie

No, no, no to peeling the apples! That's where the tart flavor
is! I'm not familiar with Cortland, but many apples, including Gala, have peel that's easily digestible.

John

As the trees around here are not sprayed, I will add the deepest red skins to get some nice rose to red color to simmer first, and remove before adding the main peeled and cored apple flesh. My seasoning is a light pinch of nutmeg and cinnamon, and add sugar, white or brown to taste depending on what you desire for the end product. Sealed in hot jars and 20 minute water bath treatment, you have a nice product to use till next years crop.

Heather

I used fresh pressed apple cider from the same orchard I bought the apples from instead of water. Didn’t feel that it needed sugar, as the apples and apple cider were sweet enough, but that’s variable. Left the skins on, but pulsed in the food processor. Delicious and easy.

Alicia

I used a variety of local farm apples. I left the peels on and did not add sugar. I added a few dashes of cinnamon, the juice of 1/2 small lemon and a dash of salt. I pureed after cooking down the apples. It was delicious! I agree, no sugar is needed for a sweet flavorful sauce. Just fresh quality apples.

patgt

I start it with some cider and low and slow. Put in a cinnamon stick and depending on your apples it needs nothing else. A crock pot is great and if you keep it going it will be apple butter. What’s not to like? As others have mentioned a variety of cooking type apples work best. Golden delicious, rome beauty and jonagold will do if you’re not in apple country.

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