went apple picking in nj this wknd. it always happens that when you’re picking apples- you want to take every shiny apple in sight. but then you get home, and realize you have a shit ton of apples. such was the case at my sister’s in-laws this wknd, and the question became whether one can make applesauce without a food processor or mill. when i got back to brooklyn, i checked my trusty silver palate for a recipe. i was surprised– yet intrigued— to find one made in a microwave. if you don’t have a micro this can be done on a stove top— give me a shout and i can give you more detailed instructions. this makes a relatively chunky applesauce. i usually favor the silky smooth kind— so if i hadn’t been so lazy, i might have run the end product through a food processor. Or, i think that cutting all the apples into 1-inch chunks might have yielded a smoother product. but given that this is made in 12 mins (w. out dirtying the food processor), i was pretty impressed.
adapted from silver palate
2 McIntosh apples
2 Granny Smith or other tart apples [i used 4 random kinds of apples from farm- and it was all good]
1 cup water
juice of 1/2 lemon
1/2 cup sugar (this seemed like a lot- so i took a bunch out– but ended up putting some back in once i sampled the sauce– maybe try 1/3 cup)
1/2 tsp. ground cinnamon
1. Peel apples if you like (I did, but this recipe implies you don’t have to)
1. halve and core the McIntosh (or just two if not using Mc) apples. Cut each half in 6 wedges.
2. halve and core the other 2 apples. cut into 1-inch chunks.
3. combine apples, water, and lemon juice in a deep microwave-safe 2-1/2 quart casserole (i used a 7-cup pyrex bowl)
4. toss cinnamon and sugar together in a small bowl, stir this into apple mixture
5. cook, uncovered at full power (650 to 700 watts) for 5 mins [they suggest that if your micro is not that powerful multiply the time by 1.5. mine never seems powerful, so i did 6 mins] Stir, pressing the apples into the liquid, and return to the microwave. Cook for another 5 mins (i did 6).
6. using a potato masher (i don’t have one, so used skimmer– slotted spoon type thing), coarsely mast the apples, stirring them into liquid. Allow the applesauce to cool to room temperature, and then cover and refrigerate.