Published September 1, 2002.
When we decided to develop an applesauce recipe, preserving the taste of fresh apples was paramount. First, we chose the right apple. Among our favorites were Jonagold, Jonathan, Pink Lady, and Macoun, which all produced a sauce with a pleasing balance of tart and sweet. Second, we learned it was best not to peel the apples; cooking the the fruit with the skin on further boosted flavor in our applesauce recipe.
If you do not own a food mill or you prefer applesauce with a coarse texture, peel the apples before coring and cutting them, and, after cooking, mash them against the side of the pot with a wooden spoon or against the bottom of the pot with a potato masher. Applesauce made with out-of-season apples may be somewhat drier than sauce made with peak-season apples, so it’s likely that in step 2 of the recipe you will need to add more water to adjust the texture. If you double the recipe, the apples will need 10 to 15 minutes of extra cooking time.
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