I won’t pretend I never buy it, but I’m just as likely to make this quick applesauce from scratch. It’s infinitely better in taste and texture and both are adaptable, so whether you like it chunky or smooth or more savory or sweet, you’ve got it. It’s perfect for potato latkes or as a side with poultry or pork. I offer a few favorite variations at the end.
Thanks to the microwave, homemade applesauce can be a last-minute decision. My mother, when making baked apples, would add some “naked” cored apples to the dish and make applesauce from the nudies. I used to save some time by cooking them on the stove and one time cooked them in a pressure cooker, which did save cooking time but cost a lot of time for clean-up. One day a friend, who made all her baby’s food, mentioned the microwave and I’ve never looked back.
This is unsweetened but if you eyeball the lemon juice and use too much, one teaspoon of sugar or sucralose will set things right. The citrus makes this a good keeper, so if you’re among the millions who will be topping latkes with applesauce when Hanukkah begins this weekend, you can make this tonight and park it in the fridge. And let me know what time to be there for latkes fresh from the pan!
Ella’s Quick Applesauce
4 apples, (about 2 pounds total) peeled, cored and in a large dice*
2 TB water PLUS 1 tsp fresh-squeezed lemon juice
OR
2 1/2 TB apple, cranberry or pomegrante juice alone
*I use a mix of varieties for enhanced flavor. I used 2 Macs, 1 Granny Smith and 1 Golden Delicious this time. I also like Fujis and Jonagolds. Braeburns are okay in a pinch. Macouns and my favorite Honeycrisps should be saved for eating out of hand.
Place the chopped apples in a medium microwave-safe bowl and toss with the liquid(s). Cover snugly with plastic wrap and microwave on High for 8 minutes (7 for chunky sauce). Carefully remove the plastic wrap — the apples will be extremely hot and there will be steam in the bowl — and stir the apples. Microwave uncovered for another 7 to 10 minutes, until the apples are easily mashed with a fork. [8 minutes is perfect in my small nuker ~ ella]
Mash with a fork, the back of a spoon or, for chunkier sauce, a potato masher. Let cool. Serve warm or at room temperature.
For the smoothest applesauce, put them through a food mill without having been peeled. [I'd rather peel a few than clean the food mill.]
Store, covered, for up to a week.
Variations: I like to make it more savory for chicken or pork; they both have a natural affinity for rosemary so I will tuck a whole sprig or two of rosemary into the hot applesauce, leave it there while it cools, then remove it and give the applesauce a stir before serving.
If you’re feeling decadent and want a rich applesauce, make brown butter by melting one or two tablespoons of unsalted butter in a small skillet or saucepan and cooking it over low-medium heat for a few minutes, until it turns brown. Then stir it into the hot applesauce and try to wait until it cools before digging in!
Yield: About 2 cups
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