Fall is in the air and the apples are fantastic.  What a perfect time to make fresh applesauce just like Mom used to make.  I’m honored that this tradition continues as older daughter, Megan, has made this year as well.

Fresh Applesauce

A trip to the Farmer’s Market for fresh apples and a little time and you’re ready to go.  I’m fortunate enough to still have the vintage colander sieve with wooden pestle my Mother used for many years, making quick work of making ultra-smooth applesauce. I have even cooked the apples with the skin on (and sometimes with the seeds) knowing that the colander/sieve will strain out the skin and seeds.

Vintage Sieve and Pestle

FRESH APPLESAUCE

8 apples (Granny Smith’s work well–but use what you have)
1 cup cold water
1 teaspoon cinnamon
sugar to taste (or none if you prefer)

Apples from the Farmer’s Market

Wash the apples under cold water. Peel and core each apple and cut into smaller pieces. Put apples, water, and sugar in saucepan.

Cooking Apples for Applesauce

Cook over medium heat. When the water begins to boil, turn down heat to medium low to simmer and add cinnamon. Cover with lid and lower heat again to keep from sticking. Stir often while cooking about 40 minutes. Add more water if needed.

Use a vintage sieve and pestle, potato masher (or food processor) to mash apples into smooth, thick sauce.

Processing the cooked apples with the vintage sieve and pestle

Apple pulp coming through the sieve for applesauce

Remaining apple peel to discard after processing apples

Serve warm or chill in refrigerator. Freezes well.