[donotprint]When the apples are fresh, a little water to get things going is all you need. I used Millinium and Jonagold that we picked a week ago.
America’s Test Kitchen likes to use a few different varieties of apple in order to round out the flavor. According to my notes, they are fans of Jonagold, Jonathan, Pink Lady, and Macoun. Their second choices are Golden Delicious, Macintosh, Empire, and Rome. For more guidence on apple varities and their uses, the U.S. Apple Association offers a lovely Apple Usage Chart.
Once you’ve made this simple applesauce, adding a dollop of butter, a sprinkle of cinnamon, and a pinch of salt is more than okay. The butter makes the applesauce so rich and lovely (especially if you add a few dollops).
I’m sharing this simple recipe today because, oddly enough, it was a bit of a revelation to me. I think so many cookbook authors are busy reinterpreting a classic that a simple recipe like this doesn’t appear very often. And like I said, if you have the right apples, this is really all you need.[/donotprint]
6-8 fresh apples, peeled, cored and cut into quarters
1/4 cup water
In a medium saucepan, bring apples and water to a low boil. Lower heat to a simmer and cover for 15-20 minutes or until apples are extremely soft. Remove from heat, puree apples and liquid with a hand blender or in a standing blender. Serve warm or cold. Store in an airtight container in the refrigerator.
Yield: approximately 3 cups
Prep time: 5 minutes
Cooking time: 15 minutes