Here's a simple, versatile apple purée. You can serve it with roast pork or use it as a filling for pastries. Also lovely on top of curd or ice cream.
I used my crock pot and fresh apples from my farm. I used 3 pounds apples, cored, peeled and cut into chunks, 1/2 cup of sugar, 1/2 cup water, 1/2 teaspoon vanilla and a few sprinkles of cinnimon. Cook on high for 4 -5 hours, just perfect!!! - 29 Sep 2002 (Review from Allrecipes US | Canada)
Excellent! I only used a dash or two of sugar and added a couple of 4" cinnamon sticks to the simmering apples (mmmm!). I didn't process the apples - I mashed them up with my potato masher for a great chunky applesauce! - 28 Oct 2002 (Review from Allrecipes US | Canada)
This is very tasty applesauce! I agree with the other posts about cutting back on the sugar. As it does depend on the apples your using. I would suggest that when you add the sugar, start with 1/4 c., add a little bit more sugar as you go along, tasting with each addition of more sugar. You can pretty much judge at that point how sweet you want it. I also added cinnamon. I also strained the apples before processing. There's nothing like fresh applesauce, thanks for this recipe! - 01 May 2002 (Review from Allrecipes US | Canada)