Homemade Apple Sauce

Discussion in 'Food & Cooking' started by cooksforfun, Jan 8, 2015.

  1. cooksforfun

    cooksforfun

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    So I made some homemade apple sauce the other day. It turned out pretty good, but it was extremely creamy. Any ideas on how to make it less creamy, but not loss the flavor?
     
  2. ordo

    ordo

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    You may use the peels, cores and seeds to obtain some natural pectin, which is a thickener. Think jams.
     
  3. cooksforfun

    cooksforfun

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    Okay. Thank you. I will try that the next time.
     
  4. chefedb

    chefedb

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    Try a different variey of apple, they all contain different amounts of pectin and natural sugars
     
  5. pete

    pete Moderator Staff Member

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    What kind of apples did you use?
     
  6. cooksforfun

    cooksforfun

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    I used cortland apples.
     
  7. pete

    pete Moderator Staff Member

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    I love cortlands, but they don't always cook up really (great taste but often totally disintegrate).  You might think about adding some granny smith into that mix.  They will hold a little better providing a bit of texture to your apple sauce.
     
    mikeswoods likes this.
  8. kaneohegirlinaz

    kaneohegirlinaz

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    @Cooksforfun  I make a chunky apple sauce and can them for my Mother.


    I like to use Fuji apples, peel `em, core `em,  cut `em into eighths,

    (I keep a big bowl of water with a half of an orange squeezed in it)

    throw them all into a big pot

    with a scant amount of water, 

    and cook on high heat until they just start to get soft.  

    I find that cooking them until the completely fall apart, 

    makes it "creamy", not my preference in apple sauce.

    I use my handheld stick

    blender and mash a little of the fruit, not all of it.  

    Add some cinnamon and that's it. 

    No added sweeteners, Fuji apples are sweet enough

    on their own.


    delicious every time.
     
  9. cooksforfun

    cooksforfun

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    @kaneohegirlinaz  I didn't think about using a handheld stick blender. I will have to try that.