A month or so back I bought a 10 pound bag of assorted apples at the winter farmer’s market. The seller told me there were “seconds” so they were cheaper than the perfect shiny ones sitting on the table next to the these. Seconds are fine for baking (or eating for that matter) so away I went.
We used about half of them in a tasty apple crisp. A few went into a salad. Today I noticed that a couple in the bag were slowly (or not so slowly) turning to mush inside the peel. When life gives you half a bag of slowly decaying apples it is time to make applesauce.
- 5 lbs. apples, assorted varieties
- juice of 1 lemon (see note)
- Peel apples. Cut core out of the apples and then roughly chop apples into 1″ pieces. Toss apples with lemon juice as you work to limit browning.
- Place apples in a large saucepan and add 1/2 cup water. Cover and heat over low heat for 15 minutes.
- Stir apples and cook, uncovered, for another 15-20 minutes. Some of the apples will turn to mush, others will likely stay fairly intact. When all the apples that will turn to mush seem to have turned to mush turn off the heat and all the applesauce to cool.
- Transfer to a storage container. Cover and store in the refrigerator for up to 2 weeks.
If you don’t have a lemon handy you can use a tablespoon or two of cider or white vinegar.