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Friday, October 26, 2012

Ginger Apple Sauce

We love apples and this year has been particularly good for the local apple crop. A number of our friends have gifted us with apples from their trees. They are usually pretty tart, but still quite edible. They are perfect for making applesauce.

We love ginger too so this applesauce is a nice change. No cinnamon here. Just apples, a little sugar, lemon juice, and grated ginger. My husband declared this the best applesauce ever.

I like to mix apple varieties when making applesauce. MacIntosh apples cook down quickly which makes them favored for applesauce. I like to mix in Jonathan's because of their great flavor but they take longer to cook. If you use different varieties than this mix, you'll have to adjust the cooking time depending on how well the apples are breaking down.

Gingered Applesauce
(makes 4 cups)

4 Tablespoons fresh lemon juice
3 pounds apples (I like to use ½ MacIntosh and ½ Jonathan)
⅓ cup sugar + a bit more, depending on the tartness of the apples
⅔ cup water
1 Tablespoon grated fresh ginger

Place the lemon juice into a medium saucepan. Peel, core, and cut the apples into eighths, tossing them in the lemon juice as you go to keep them from turning brown.

Add sugar, water, and ginger. Bring to a boil. Reduce heat to medium-low, cover, and cook for anywhere from 10 minutes to 30 minutes, until the apples are quite tender. Remove from heat and mash with a fork, living some chunks. Taste, and if the applesauce is too tart, add a bit more sugar.