Best Shaker Applesauce Recipes

THE BEST HOMEMADE APPLESAUCE

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

HOMEMADE APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.

OLD-FASHIONED APPLESAUCE

Steps:

• Peel, core and quarter the apples. In a Dutch oven, bring apples, water and cinnamon to a boil. Reduce heat; cover and simmer 10-15 minutes or until apples are tender. Remove from the heat. Add sugar to taste and stir until dissolved. If you used a cinnamon stick, remove and discard. Mash apples with a potato masher until desired texture is reached. Serve warm or chilled.

SHAKER APPLESAUCE

Steps:

• Put the cider in a large, wide pot and bring to a boil. Skim the foam and continue to boil it for 30 minutes or so, until it is reduced to 1 1/2 cups.
• While the cider is cooking down, peel, core and slice the apples thin. Put the sliced apples in a bowl of water and add the juice of half the lemon.
• When the cider has boiled down, drain the apples and add them to the pot with the cider. Bring to a simmer, cover and simmer gently for 10 to 15 minutes until the apple slices are tender and have begun to look translucent but have not lost their shape.
• Using a slotted spoon, transfer the apple slices to a bowl. Sweeten the cider to taste with sugar or honey and boil it for a few minutes until it is a little syrupy. Add a squeeze or two of lemon juice to sharpen the flavor, then pour the syrup over the apples. Serve warm or cold.