28 Oct


I love applesauce – such bright, cheerful stuff, and a great way to reduce a trug of apples from our trees down to size. Every autumn, I make several batches to freeze for the winter. Our apples are pretty tart, so I generally add some sugar, but it’s not necessary.

I always make applesauce in a pot on the hob. My mum used to make it in the pressure cooker. I’m not sure why, as it’s so quick to make, but she did. In one of my earliest memories, I was sitting at the kitchen table while Mum was making applesauce. There was a problem with the pressure cooker lid, and she called for my dad to help.

I don’t know what happened next, but suddenly the lid flew off the pressure cooker, hitting dad in the face and breaking his nose. There was hot applesauce dripping from the ceiling and running down the walls, and a puddle of blood on the floor. My brother and I were hustled into the garden, and a friend summoned to take dad to the hospital.

He returned at bedtime with two black eyes and his swollen nose hidden behind a lattice of white surgical tape. Ah, happy childhood memories! It’s surprising any of us ever ate applesauce again after that experience…

Apple sauce
(makes about 3 cups )

  • 6-8 apples
  • 1/4 cup water
  • 1/4 cup sugar, or to taste
  1. Peel and core the apples, then cut into chunks.
  2. Put the apples in a saucepan over medium heat, and add the water and sugar.
  3. Bring the mixture to a boil, then reduce to a low simmer. Cook covered for 10-15 minutes, stirring occasionally, until the apples are tender and starting to fall apart.
  4. Remove from the heat and mash with a fork, until it reaches the desired consistency. (For really smooth applesauce, whisk it with the blender stick.) Allow to cool a bit, then adjust the sweetness if necessary.

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