This very comforting and tasty soup is a great option for a holiday dinner or gathering. For more heat, use more curry or less soy sauce. To get different amounts of creaminess, alter the proportion of half-and-half or use heavy cream or milk instead. Additionally, the first three components can be combined with cooked, chopped sweet onions (a creamier version is preferable for this).
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 5 pounds Macintosh apples, quartered and cored
- ¾ cup sugar
- ¾ cup water
- ¼ cup lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.
- Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.
- Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.
Reviews
This is so easy and amazing! The hardest part is cleaning the peels out of the food mill, which is WAYYYY easier than peeling apples. I just processed 20 pounds of apples from our tree, and it was a cinch. I made 2 batches exactly how recipe is written and I made 2 batches with 1 tsp. of pumpkin pie spice. I like the pumpkin pie spice better, my husband prefers the cinnamon! WINNING! I’m glad that applesauce freezes well! Oh yeah, this stuff is a gorgeous pink! Recipe is definitely a keeper, thanks!!!
The taste was awesome. After it was cooled, I puréed it to make it smooth instead of chunky. I will make this over and over again. Thank you!
I left out the sugar, cinnamon and nutmeg for a pure applesauce. Tuned out delicious!
Easy, very good. I did add a cup or so of raisins!
I did half cup sugar and a tablespoon cinnamon since I was out of nutmeg. It was beautiful and delicious!
This was a big hit! As someone opposed to peeling fruits and vegetables in order to retain more fiber and nutrients, this recipe was great. I also found it to be sweet enough with half the sugar recommended.
I made this exactly by the recipe except that I used Gala apples. I left the skins on and when the apples were tender, I pureed them, skins and all, with my stick blender. So easy and absolutely delicious, even cold the next day. I will definitely make this again!
This is great I used my prairie sun apples off my trees . No need to sieve , skin is so thin .I also added the nutmeg and cinnamon into the pot once the apples we mush before I blended them in my food processor
Very similar to applesauce I make all the time. Use whatever apples are on sale. Use my grandmother’s Foley Mill, Sometimes replace sugar with Splenda, add a little vanilla and cinnamon. Nothing better than home made applesauce!!!
Great recipe! I actually use a variety of apples to achieve a more blushed look (and for taste). I only cook for about 15-20 and use my NutriBullet to puree, as we prefer a more solid texture. If you use apple juice instead of water, you can cut the sugar a bit. I’ve done it both ways and both work out just fine. I add extra cinnamon because my kids love it.
I really recomend this for peolle who have kids!! Its really really awesome!!!
I love leaving the skins on when making applesauce. I did cut the sweetener, adding honey instead of sugar. I think real maple syrup would work well too.
I always have and always will cook the apples with their skins on and then put them through a foley mill to finish. It’s the way my mother made it and I have never liked applesauce made without the skins, whether home made or bottled store bought. I’ve used many different varieties of apples this way. The finished color varies with the type of apple used and the color of its skin.
This is very similar to my recipe. However the point of home made applesauce is to reduce sugar intake! Cook the apples for about an hour over low heat, or until fruit is mushy. Use food grinder to puree fruit and remove skins. Add cinammon while warm then refrigerate for best taste.
this was soo good. I did however only use 1/2 cup of sugar, which was just enough! Yummy!
Absolutely Fantastic!!! I didn’t even add the cinnamon and nutmeg. It didn’t need it. And the sweetness is just perfect. We ate it warm right after I made it.
It was great! Nothing beats fresh applesauce in the fall. I recommending cutting the sugar in half, though. It was just a little too sweet.