We’re starting to get to the time of year when good, fresh apples are available. And real apple cider. Go to an orchard if there’s one nearby. There’s an enormous difference between apples that were picked a week or a month ago (or longer) and apples that have just been picked.
Here’s a rather different recipe for applesauce. It’s actually more like apples poached in cider than it is like regular applesauce.
Shaker Applesauce
2 lb. apples, washed, peeled, and sliced thick (Macintosh, Jonagold, or another flavorful apple that takes to cooking well)
2 gallons fresh cider
1 cup sugar (optional)
- Reduce the cider to 1/3 of its original volume.
- Add the apple slices and optional sugar.
- Simmer without stirring until the apples are just tender.
You may not want to use the sugar at all—the concentrated cider is quite sweet. I sometimes add a tiny bit of cinnamon stick to this recipe. It’s also possible to make this recipe very quickly using frozen concentrated unsweetened apple juice. It won’t be quite as good as reducing your own cider, though.
I’ve added this recipe to my master list of recipes.
