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applesauce
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There was a time when applesauce held little if any appeal to my tastebuds. It was what we had for dessert when there wasn't anything else "good" in the house. Or it was plopped into one corner of our divided lunch tray at school and was rarely touched when it came time to head back to class.
That was before I tasted homemade applesauce. Now it is a welcome part of my fall feasts. I spent the weekend making a batch large enough to enjoy all winter with extra jars to give away. Needless to say, my entire house was filled with an aroma that no potpourri or scented candle can match.
Taste the difference
Maybe you've got a jar of commercially prepared applesauce in your pantry right now. Save it for another day, and try making your own. You'll be surprised at the taste difference between the two. In fact, you may end up not opening that commercially canned jar at all.
Applesauce is a cooked puree of apples, sugar and spices. Some like applesauce to be smooth, while others prefer chunky. Personally, I can go either way these days, but I do like to play with the seasonings a bit.
Traditionally, applesauce did not include any spices. It got all the flavor it contained from the apples themselves. Today this is called "natural style" applesauce. Unadorned or unspiced applesauce is what you'll want to use in recipes where some of the fat is replaced by the sauce.
I always make a few jars of plain, but the majority will have some added flavor. Cinnamon, nutmeg, allspice, cloves and ginger are naturals for giving plain applesauce a little kick.
A few years ago, it became popular to add other fruits to applesauce. As a result, you'll find recipes all over the place for adding plums, peaches, pears, cranberries, citrus and numerous other fruits to the concoction. I find the addition of these fruits to be confusing and prefer my applesauce to contain just apples.
Peel or no peel?
When I make applesauce, I core and peel the apples. Some like to cook the apples down peel and all and just core them. If you are going to press the cooked mixture through a food mill, it really doesn't matter.
I don't really use a recipe, but just slowly cook the apple slices over medium heat until they are tender. I know by the look when they are ready. Then I add a bit of sugar to taste and season if I'm in the mood.
The key I've discovered to making the best applesauce is to use a variety of apples rather than just one kind. Using a variety will add depth to your sauce and make it uniquely yours. That's why I don't use a recipe with a specified amount of sugar to add. It will depend on the types of apples you use because some are naturally sweeter than others.
Quick tips
Spoon warm applesauce over waffles or pancakes.
Stir applesauce into plain vanilla yogurt for a quick snack.
Applesauce makes a great glaze for ham, chicken or spareribs.
Whip together applesauce and softened butter to serve as a spread for muffins.
Dollop some applesauce over toasted pieces of pound cake.
Wednesday, 09/26/07 in the Tennessean
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