Welcome to Apple Pickers Anonymous!!!
Please be aware of all our recipes on this website! General Recipes and Apple Specific. However, for the seriously over indulgent apple picker, the best and easiest thing to do with them is
MAKE APPLESAUCE!!!
For you non-cooking addicts this may seem really tedious, but this may be the easiest and most impressive recipe you ever accomplished. Trust me, it'll be the best stuff on your Thanksgiving or Christmas table and little kids LOVE THIS STUFF and you can put it in little zip lock bags and keep it in your freezer!! You should buy a food mill. This is an old fashioned device that looks like a colander with presser thing to push the apple stuff through. If you can't find one, use your food processor. The good thing about he food mill is you just cut each apple into quarters and cook without having to peel or core them and the applesauce comes out a lovely shade of pink.
Food Mill Applesauce
10 Apples
1/2 Cup Sugar
1/2 Cup Water
1/2 Teaspoon Cinnamon
Wash and cut the apples into quarters. Put the water, sugar and apples into large pot.
Bring to a boil and let gently simmer for 20 minutes. (Don't core or peel them. Everything is left in the
food mill after you turn the handle and you throw that away. The peels make the apple sauce pink!)
Boil for 15 or 20 minutes until the apples are mushy.
Put a food mill over a bowl and place a few spoonfuls of apples in and turn the handle. Mix in Cinnamon and serve warm.
Food Processor Applesauce
10 Apples
1/2 Cup Sugar
1/2 Cup Water
1/2 Teaspoon Cinnamon
Wash, peel, core and cut the apples into quarters. Put the water, sugar and apples into large pot.
Bring to a boil and let gently simmer for 20 minutes. Apples should be soft. Dump into food processor in batches and hit the button briefly,
until it looks like applesauce. Mix in cinnamon and serve warm.
This recipe is brought to you by your webmaster, Tammy's mom, who got it from Tammy's grandma, Grandma Ann and she probably got it from her mom etc., etc., etc.. Feel free to add more apples, leave out the sugar or cinnamon or put in more water - adjust it to make it your own. Tammy also puts blueberries, raspberries or blackberries in hers and leaves out the sugar and sells it for a bunch of money, so you can save the money you would have spent on Tammy's and still have really good applesauce to impress your family and friends on Thanksgiving. Plus, you can make it ahead of time and freeze it in little zip lock bags, lay them flat in your freezer, not taking up any space, lying quietly in wait for the holidays. Heat it up to serve and wait for the compliments to come rolling in. DO IT. You'll be proud of yourself.
Apple Butter
Using apple sauce
(This is for cooks with lots of time on their hands. I'd definitely buy Tammy's. She doesn't mind
spending this much time cooking!)
2 Quarts apple sauce
4 C sugar
2 t cinnamon
¼ t cloves
Add sugar and spices to applesauce. Cook pulp for 2 to 3 hours on low heat until thick enough to round up in a spoon. Stir frequently to prevent sticking. Pour hot into hot sterile jars, leaving ¼-inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yields about 5 pints.