Tuesday, September 4, 2012

Candy Applesauce

We have several fruit trees in our yard; peach, pear and varieties of apple. The Rome apples have been ripe for the picking the past couple of weeks, so we have been enjoying sweet, fresh apples for lunch and apple crisp for dessert. Apparently, ladybugs find apple cores delectable, and this causes the apples to rot really quickly. To use up lots of apples at once, one day last week I decided to make a batch of Candy Applesauce. Here's the recipe...

Take an apron-full of apples...


 ...peel, core and quarter them, then place them in a large pan (pan should be about 3/4 full). Add 1.5 cups of water...


...then cook on medium heat until the apples are tender, 20-30 minutes. Drain off most of the cooking liquid, reserving it, and add 3/4 cup white sugar and 1/2 cup red imperial candies.

 

With the fire on low now, coarsely mash the apples with the wooden spoon or a potato masher, and stir until the sugar and candies are dissolved. Turn off heat; pulverize to desired consistency with a stick blender. Some of the cooking liquid may need to be added back in to thin it out a bit.


Pour the applesauce into clean pint jars with new lids.


The jars may be processed if desired, but since this makes only three pints, I just let the jars cool on the counter until the lids pop, then keep them in the refrigerator. We usually have them eaten up within a couple of weeks, so there's not much sense in going to the extra work.

After tasting this batch, Some Postman and I both thought it could have used more candies, but the flavor does intensify with time. And it's best really, really cold.

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