Questions About Applesauce

Posted: Wed, Oct 05 2011, 4:13 pm Post subject: Questions About Applesauce

How many apples would yield enough applesauce for 24 ppl?
What apples are best to use?
What's the best and least complicated way to make them (I dont like when they are mushed up like a baby jar)?

Platinum Member Joined: Jan 01 2006 Posts: 48152

I don't know how many, but after you cook them, only mash them slightly. Then they will have a better texture.

Posted: Wed, Oct 05 2011, 5:23 pm Post subject: re: Questions About Applesauce

I use Bramley (aka cooking) apples, that are bigger and very tart. I presume you're serving applesauce with something, or as dessert? I would say you'll probably need 2-3kg.

I just peel and core them, slice thickly, put in a pot with barely no water, 1cup sugar to 1kg apples (you'll probably need more if using tart apple, less for sweet/eating apples). After fruits are soft, turn off flame and I add good sprinkle of cinnamon. It's up to you whether to break up the piece or keep it chunky.

Platinum Member Joined: May 07 2008 Posts: 8963

I personally like Red Rome or Empire apples for applesauce, but will use Macintosh when there's no red rome. Don't use red or golden Delicious, they're awful for applesauce IMO.