Apple Sauce, Batch 2

[jennythereader]

Tonight I made a second batch of apple sauce. I made a few slight changes to the recipe and I'd say that this version is just as good.

+ More varied apples: Where the first batch was mostly one type of apple, this batch was split fairly evenly between two types. I think this made the flavor a little more complex and interesting.
+ Less sugar: I reduced the sugar from 2 TBSP to 1. The first batch is a bit too sweet for me, and this was better. I might even leave the sugar out of the next batch.
- Less water, and
- Longer intervals between stirring: I scorched the sauce at the bottom of the pan. I blame these two changes for that.
* Same amount of cinnamon. Enough that it smells wonderful while cooking, but not enough that you can really taste it in the finished sauce. I'll use more in the next batch.

Comments

[stefka.livejournal.com]

I often skip the sugar entirely. Or replace it with small amounts of brown sugar or honey, if the apples are particularly tart -- but they're usually sweet enough on their own. I add ginger sometimes, too.

You're making me hungry for apples.

[jennythe-reader.livejournal.com]

I was thinking about adding ginger! How much do you usually put in?

[stefka.livejournal.com]

Measuring? What? :) I do it to taste, as with the sugar and the cinnamon, because the apples are always different.

[jennythe-reader.livejournal.com]

All I need is a ballpark. Is it usually closer to a TBSP or a cup?

[stonetimber.livejournal.com]

Teaspoon. Or go with fresh and grate some in directly.

[jennythe-reader.livejournal.com]

Thank you! I'll probably give that a try for the next batch.

[shannon730.livejournal.com]

What kind of apples did you use? Just curious. I personally like to use half granny smith...and half, whatever red apples I have handy. If I had my way I'd use all granny smith but most of my family doesn't like it that tart.

Also, you're recipe only uses 2 TBSP of sugar? Mine uses a cup...I usually use only half that...and we all find we prefer it with Splenda instead of real sugar.

[jennythe-reader.livejournal.com]

This started as the recipe in the Fanny Farmer cookbook, and it says to use "about 2 TBSP." I've tried recipes that call for a cup or more, and I hate how those turn out. More like apple jam than my idea of apple sauce.

Tom & I picked 4 different types, but I only remember the names of 2 of them: NY267 (or something similar) and Macouns.

[shannon730.livejournal.com]

My recipe is from Zhender's cookbook from Frankenmuth. I almost always adjust the sugar to less than a cup, and don't use real sugar. Actually I rarely follow the recipe exactly for apples, water, anything...and I know I use more cinnamon than it says. I have actually decided I prefer homemade to store brought though...I would also suggest staying way from any yellow apples, they make it very, very watery.

[jennythe-reader.livejournal.com]

I'm not a big fan of yellow apples, so I probably won't have them in the house in the first place.

[anibas1111.livejournal.com]

We use Cortland and macs. Make a years worth and freeze it.
Nothing better than homemade.

[jennythe-reader.livejournal.com]

So far I've made about a gallon, 3/4ths of which is in the freezer. I've probably got enough apples left to make the same amount over again.

[stonetimber.livejournal.com]

Apple jelly. Just a hint. It tastes so good.