Chunky Cooked Apples (Apple Sauce)
My family always loved apple sauce, but most of us preferred it with a chunky texture. This apple sauce recipe can be served as a side dish with any number of entrees, especially pork, but it is a must with a pork roast and sauerkraut. It also makes a great dessert, served with some good spice cookies or cake, even as an ice cream topper. If you prefer a smoother texture, just cook it a little longer and mash with a potato masher to the desired consistency. For a very smooth version, pulse it in a processor or blender, or pass it through a food mill. For a roasted version that is equally delicious, see the similar and related recipes links.
- 6 tart apples, such as Granny Smith and Macintosh, cored, peeled and cut into large chunks
- 2 tablespoons unsalted butter
- 2 tablespoons sugar (more or less to taste and depending on the apples)
- 1/2 teaspoon cinnamon
- Pinch of salt
- Water as needed
Place apples in saucepan. Add butter, sugar, cinnamon and salt. Add just enough water to cover bottom of pan. Cover and simmer over low heat until apples are soft, adding more water if needed or removing cover to evaporate excess moisture. Taste for seasoning and add more butter, sugar and/or cinnamon as desired. Mash the apples to the desired consistency. I prefer to keep it very chunky.
Notes: As a side dish, this is best served slightly warm or at room temperature. However, it makes a light and delicious dessert when chilled.