Dinner approaches as I sit down to share this recipe. Though I had a late lunch, preparing these segments always makes me feel hungry, and often causes me to change my original dinner plans too!
First, in case it is the first time you come across one of our Squeezo recipes, remember that using two or three varieties of apples will produce a more exciting and flavorful sauce.
How to choose? Here are a few helpful guidelines: McIntosh for pink color, Northern Spike for aroma, Delicious for mild flavor, Russet for juice and sugar, Cortland for sweetness, Gravenstein for richness, Rome for fragrance or Winesap for tartness.
This recipe, which yields about 8 cups, is beyond easy and the sweet, light, golden applesauce will dress up any pork-based dish with a delightful touch of soft, healthful sweetness. It is also quite tasty served alongside chicken. Try it.
4 lbs apples (approximately 20 medium apples)
6 whole cloves
4 tbsp sugar
1 cup honey
1 tbsp butter
Pinch of Salt
Place whole apples, unpeeled, and cloves into a large kettle. Put a few inches of water or cider at the bottom and turn the heat to medium. Cover. Steam until all apples are soft. Remove cloves.
Using the Standard Screen on the Squeezo, feed the apples into the hopper, making sure you have two bowls in place — one to catch the peels, cores and seeds and the other to catch the juice and pulp. Scrape the pulp off the strainer from time to time with a rubber spatula.
Stir the remaining ingredients into the sauce. Serve with pork and roasted vegetables or with chicken. For a scrumptious dessert, add a generous sprinkling of chopped nuts and dried fruit. Enjoy.
Click HERE for the Basic Apple Sauce
Click HERE to view all entries for The Squeezo Booklet.
Click HERE if you would like the Squeezo Booklet in print.
Click HERE for Squeezo history, assembly, cleaning and use instructions.