Linda Williamson's Homemade Applesauce
  • Servings: 3
  • 14-15 Apples
  • About 2 cups water (just enough to cover apples)
  • 2 tsp lemon juice
  • 2 heaping TBS butter
  • 1 tsp cinnamon
  • 1/4- 3/4 cups light brown sugar (depends on sweetness of the apples)
  1. Put water and lemon juice in pan
  2. Peel, core cut in 1/2 and slice apples and add to pan stirring w/ each apple you add (the lemon stops the apples from browning to quick)
  3. Add cinnamon, butter and brown sugar
  4. Boil stirring constantly 'till it thickens then simmer 'till right consistancy
Another good recipe handed dwn from my Dutch great grandma :) The hardest part about making this sauce is picking the right apples but once you get it dwn to your favorites the hard parts done :) The secret is using 1/2 pie apples the kind that tend to hold there shape when baked in a pie (Like: Cortland, Granny Smith, Gold rush, Ida red, Johnagold, Rhode Island greening, Braeburn, Northern spy, and Pink lady) and 1/2 sauce apples ones that are also good in cider are good choices too. (Like: Melrose, Macintosh, Honeycrisp, Johnathan, Winesap,Arkansas black and Rome) The sauce pictured is a combo of Melrose and Cortland. You can add several dif types if you want as long as they are split even pie and sauce apples :) (I used about 1/2 cup Br sugar for this batch).You can get more ideas of apples to choose from here: