I love Jonathan apples in the fall, when they’re crisp and crunchy, with a tart-sweet flavor that wakes up your mouth. You won’t find a more apple-y apple. (For a good source on apple varieties, check out this Apple Journal.)
A couple weeks ago, visiting our orchard friends, I got to pick a big bag of these right off the tree.
In fact, I had so many apples, I started to consider making applesauce. This is also a great thing to make if you have some apples that are starting to lose their crispness.
Since you’re basically just cooking and pureeing apples, not adding any sugar or fat, it’s a guilt-free cooking experience…..
If you have a foodmill, you don’t even have to peel or core the apples. Just wash them, cut them roughly into chunks, and toss them into a pot with about a cup of water.
Put a lid on top and let the apples cook at medium heat until mushy-soft.
The apples will release liquid, but add a little water if need be so they don’t burn.
Taking about a cup or so of the apple pieces and liquid at a time, plop it into the food mill and turn the handle to squish the applesauce through, leaving the skins, seeds, etc. behind. Remove (and compost if you can) whatever won’t go through the mill before you process the next cup or so of apple chunks.
I like the tangy-sweet flavor of Jonathan apples so much, sometimes I don’t put any spices in at all. Other times, just a dash of cinnamon.
Of course, if you don’t have a food mill, or you prefer chunky applesauce, you can peel and core the apples, cook them down and then mash them to whatever texture you like.
I do like the chunky version too, but it seems like a bit too much work for me, so I’m grateful for the foodmill. To be honest, if I didn’t have it, I might never make applesauce!