If you live–as I do–in a part of the world where store-bought applesauce is not available, you’ll find it’s quite easy to make it. Even if you live where you can purchase it already made, you may want to make your own because you can control how much sugar and cinnamon is added. Here’s how I make it…

I begin by cutting my apples into quarters and placing them in a large saucepan or Dutch oven. Since I have a food mill, I do NOT need to peel or seed them. If you don’t have a food mill, you’ll need to peel and seed the apples so that you can mash them with a potato masher or a food processor.

 

I do not add any water; I used to and found that the applesauce usually gets too watery as so much water cooks out of the apples. I cover them and simmer until soft…about 20 minutes maybe? I really don’t usually watch them too closely so it might depend on what type of apples you cook. You’ll want them to be nice and soft, so that it’s easy to process them.

After they’re soft, I pour them into a food mill. If you’re not familiar with a food mill, it is sometimes also called a passatutto, purèe sieve, moulinette, mouli lègumes, or passe-vite. It looks like this:

 

A food mill–usually made of stainless steel–has three components:

  1. the “bowl”, which is open at the bottom
  2. three disks, so you can control how smooth your sauce is
  3. the handle, which clamps onto the sides of the bowl

A food mill can be used to process almost any fruit or vegetable. Some use it for mashed potatoes…but I love smashed potatoes and don’t like to get the whole food mill dirty just to puree potatoes. My sister absolutely loves pureeing her potatoes with one. So to each his own.

I do love the convenience of not having to peel and seed apples or tomatoes and use mine most often for applesauce or tomato sauce. OK, so back to the applesauce…the cooked apples are put into the food mill once the appropriate disk and the handle are snapped into place. You turn the handle and…

 

…a bit at a time, the applesauce comes out of the bottom, into a pan or bowl you’ve set in place under the food mill.

You can add sugar or cinnamon at this point. Adding it when the applesauce is hot helps to dissolve the sugar. In the past, when we just ate the applesauce by itself, I added sugar and cinnamon…however, now I use it primarily for baking so I usually don’t add anything to it. It will keep in the fridge for at least a week. I most often freeze it in one cup portions, convenient for baking.

If you don’t have a food mill, you can still make applesauce. Just peel and seed the apples before cooking, then mash them with a potato masher, fork or food processor.

Ciao!

Debbie

 

 

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