You Are Not Logged In


New Layout Unveiled
As you can see has undergone a major design change. Email us and let us know what you think.

Coming Soon
We are going to be introducing the abiltiy for readers to become members, you will be able to add new recipes, keep favorites and add comments.






Added by : on 0000-00-00

Enjoyment Rating : 0% ( Votes )
Very Good   Good   OK  Bad   Very Bad
These amounts and measurements vary greatly according to the kind of apples used. The amounts here are a rough estimate for about 15 to 20 medium size baking apples, which makes about 2 quarts of applesauce.


fresh apples
1/2 cup water
1/2 cup brown sugar - amount varies according to taste and apple variety
1/4 tsp. cinnamon


Peeling is optional. I prefer peeling them unless I'm using perfect unblemished apples. Peeling is also necessary if you're making chunky applesauce, since and won't be straining it. Peel and core apples, cut in quarters or smaller. Cook in a large pot with a small amont of water, over medium heat until apples are very soft, stirring frequently to prevent scorching, about 15 minutes. For smooth applesauce put cooked apples in a food processor, or strain in a victorio strainer, food mill or similar equipment. While still warm, add brown sugar according to taste.

Yellow delicious applesmake good applesauce and need little or no sugar. Most other varieties will need sugar. The amount depends on how sweet you like it and the tartness of the apples. Start with about 1/4 cup brown sugar for 1 quart of applesauce to 1/2 cup for very tart varieties. Add ground cinnamon, about 1/2 teaspoon per quart of applesauce.

Applesauce can be made in large quantities and canned using the boiling water bath canning method.


We will maintain the site to the best of our ability ensuring that the recipes are added have value to other memebrs

We retain the right to change or delete recipes, forum comments or anything else we deem needs changing.