A couple of days ago, I made apple cheese cupcakes with streusel topping. Never had a chance to take photos though. They were delicious, I’m sure apple-lover Alex will request that I make them again and, next time, no one eats until after I’ve taken photos.
After the baking project, there were still a lot of apples left. Alex asked if I could make apple pancakes then changed her mind and asked if I could make applesauce instead to go with plain pancakes. I did as requested. Applesauce and pancakes.
What is applesauce? It is an apple puree. Chopped apples are cooked slowly in their own juices until soft. After they have softened, they can be mashed to create a smooth puree or they can be left as they are for a chunky applesauce.
Some people like to leave the apple skin on before cooking. I opted to peel them. Alex did the peeling for me. But before she started, she asked if I wanted “roses” and if I would blog about them. I said I’d love roses and I’d blog about them of course. So, we had green roses before there was applesauce.
- 4 apples (I used Granny Smith)
- 1/4 cup white sugar (you may need less if using less tart apples)
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- a pinch of salt
- 4 tablespoons water
Dice the apples (whether you peel them or not is up to you).
Place all the ingredients in a sauce pan. Set over medium heat.
When the liquid stars to boil, turn down the heat to low and cover the pan. Cook low and slow for about 20 minutes.
When the apples are soft, you may press them down with a fork if you prefer not to have large chunks of apple in your sauce.
Normally, minimal water is required since the apples will liquefy and cook in their own juices. Too much water will dilute the flavors. The thing is that the liquid content varies from one apple variety to another. So the total amount of water you will need to add, if at all, depends on (1) the apple variety you use and (2) how thin or thick you want your applesauce.
For my from-scratch pancake recipe, click here.