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Sunday, March 9, 2014

Weekend Cooking: Easy Applesauce

Weekend Cooking

I believe in the last Weekend Cooking I did, I featured a recipe from the Bear Wallow Books series. The recipe that I am featuring today I actually made well over a month ago (I’m just now getting around to writing about it) and it is also from that series. Old Fashioned Apple Recipes features apples used in all types of cooking, from the typical breads, pies, and deserts to the casserole, salad, and soup. It also gives some great tips and tricks from what apples to use for certain types of cooking (read on for more on that issue) to how to dry apples or utilize them in various other ways.

I wanted to share with you this extremely useful guide for reference regarding which variety of apples to use in your various types of recipes.



Some of these apples I haven’t even heard of before!

Easy Applesauce
Makes approximately 8-10 servings

6-8 tart red apples, peeled, cored, and quartered
½ cup water
1 cinnamon stick
1 Tablespoon lemon juice
½ cup sugar
1 Tablespoon butter

1) In heavy saucepan combine apples, water, cinnamon stick, and lemon juice. Bring ingredients to a boil, then cover, reduce heat and simmer about 20 minutes.

2) Remove cinnamon stick and mash apples. Stir in sugar and butter. Mix well.


This was an awesome applesauce! I didn’t have any cinnamon sticks, so I just used ground cinnamon (roughly a tablespoon) and mixed it in during step one. I used just McIntosh apples for my applesauce, but I have used a mix of McIntosh and Cortland apples before to great effect. You can mash the apples as much or as little as you like to make the sauce coarser or fine as you like. It was the perfect amount of sweet and tart.

Weekend Cooking is hosted by Beth Fish Reads. Any post remotely related to cooking can participate.


Copyright © 2014 by The Maiden’s Court


  1. I love, love, love homemade applesauce! I live in apple country (apple orchards are plentiful in central PA) and can buy most of those varieties at my farmers' market. We buy two or three different types each week from the earliest in August thru to the end of the market in November.

    1. That is so cool that you have all that access to great local produce. We have local orchards and I go picking every year, but I haven't found a farmers' market that I could regularly go to - they tend to be there for one afternoon here and there.


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