0 (0)

Category: Sauces and Condiments


Luis Sinco / Los Angeles Times

There are many ways to eat an apple. My centenarian grandmother likes to peel the skin first. Artfully, she guides the paring knife clockwise from top to bottom and produces a red spiral peel so beautiful you want to hang ... Read more

Total time: 45 minutes | Makes 4 cups
Note: My Italian relative makes an applesauce with a variety of apples that grow on her land. She says Golden Delicious makes the tastiest applesauce. After experimenting with various apples, I agree. Golden Delicious is low in pulp and makes a delicious smooth applesauce. Some people, however, prefer applesauce with texture, in which case you might try the pulpier Pink Lady or Roma apples.
  • 6 firm apples peeled, cored and sliced into 8 wedges
  • 3 tablespoons sugar, plus more if necessary
  • 1/4 cup water

Step 1Combine the apples, sugar and water in a saucepan. Cover and cook over medium-low heat for about 8 minutes. Remove the lid and stir from the bottom to prevent sticking. If the apples are sticking, add 1 or 2 more tablespoons of water. Cover the saucepan and continue cooking until the apples start to fall apart, stirring once or twice to prevent sticking, another 7 to 12 minutes.

Step 2Remove from the heat and mash the apples with a fork or potato masher. Taste the sweetness of the applesauce. Add an additional teaspoon or 2 of sugar as needed. Serve warm as a side dish or chilled as a dessert with cream if you like.

Each 1/2-cup serving:
68 calories; 0 sodium; 0 cholesterol; 0 fat; 0 saturated fat; 18 grams carbohydrates; 0 protein; 2.31 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Simple aji amarillo table salsa
Dandan sesame sauce
Cocktail sauce
Fresh beet-ginger raita