Jim’s Homemade Chunky Applesauce

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by Nancy Newcomer

I hope you had a chance to hear my interview with the “Apple King”, my good friend Jim Yager,  who takes on the fall apple harvest with full gusto! Hear about his applesauce making process and take a peek into a little window of what life is like in lower Mendocino County, California. Fall is definitely here. Enjoy the interview on-demand: The Dish with Nancy Newcomer heard on Empower Radio.
The show is brought to you by our friends at  Go Cleanse ~ a wonderful detox program that has aided me in the loss of 42 lbs!
Jim’s Homemade Chunky Applesauce
• 6 pounds apples.
I find firmer/tarter varieties like Gravenstein, Pipin, Granny Smith, etc make better applesauce for both texture and taste. Red and Golden delicious don’t have nearly as much character or flavor.
• 1 cup apple juice or cider
• 1 lemon
• 1/2 cup sweetener (optional)
I use crystalized organic sugar.  Other’s prefer brown sugar. You can also use sucanat or other less refined sweeteners.
• 1 heaping tsp cinnamon (use more or less to your personal taste)
• 1/2 tsp ground nutmeg
 Jim Applesauce
• Peel, core and cut apples into slices and put into a 6-8 quart stock pot with a heavy bottom.
• Juice the lemon and pour over the apples to prevent browning.
• Add sweetener (if desired), seasonings, and apple juice.  Combine well with a wooden spoon.
• Cook over medium/high heat for appx 25 minutes, stirring occasionally.  Be mindful of scorching.  Add a little more liquid if needed. The applesauce is done when apples break down and begin to liquify (this happens quickly in the last few minutes of cooking).
• Carefully use a potato masher (apple sauce is hot!) to finish the applesauce. Mash until you get desired level of chunkiness.
I like having a few larger pieces of apple left in the sauce.  If you prefer a smoother texture, you can puree in small batches in a food processor or blender.
Store apple sauce in clean jars in the refrigerator.  It will keep for a month or so. It’s great on raisin toast, over pancakes, ice cream, or pork chops. We even put a little dollop on top of our morning oatmeal with other seasonal fresh fruit. Yum!


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