Traditionally the Carr family made their applesauce chunky with cinnamon, and served cold.
Prep Time20 minutesmins
Cook Time25 minutesmins
Course: Side Dish
Cuisine: American
Keyword: Apple, Applesauce
Servings: 12cups
Author: Mary Beth
Ingredients
9poundsapples, peeled, cored and cut into slices
3/4cupapple cider
Juice of 1 lemon
1/4cupdark brown sugar, packed
1/4cupsugar
1teaspooncinnamon
Instructions
Combine all ingredients in a large pot and cook uncovered over medium heat, stirring occasionally for 30 minutes. Taste and adjust sugar and cinnamon to your preference.
Mash with a potato masher to get the texture you desire.
Store in the refrigerator, if using immediately. Divide into containers and freeze or divide into pint jars and process for 20 minutes in boiling-water canner to preserve to enjoy later.
Use your favorite apples or combinations. We used Jonagold and Gala this time, we have used Honeycrisp, Jonathans and McIntosh in the past.
Notes
This is adapted from Pioneer Woman's recipe for Homemade Applesauce.