How to Make a Delicious Applesauce With Raisins and Cinnamon
Homemade Applesauce My Way
Autumn is harvest time. I just love to pick those beautiful fruits from the trees in my garden and turn them into a delicious food.
I love to make applesauce, and I make it in many different ways. I store it in the freezer so we can enjoy it for the whole year until the next harvest.
Have You Ever Made Applesauce with Cinnamon and Raisins?
Applesauce with Sugar, Cinnamon, and Raisins
For this applesauce with raisins and cinnamon, I use all the apples that are actually too small to be cut and peeled. Most people throw them out, but I don't, because it's so easy to make a delicious sauce from them. You might know that most of the pectin in an apple is located in the core and just under the apple skin, so I leave it as it is, with their little stems if they are there.
This is how I do it. I can't give you exact measurements, because all depends on how much apples you have. I always make a lot of it, so I use a big cast iron Dutch oven with a diameter of at least 30 to 40 centimeters (12" to 16").
- Small apples, Depends on how much applesauce you want to make
- Cinnamon, To your taste
- Sugar, To your taste
- Raisins, 1 or 2 hands full
- Wash the apples thoroughly in cold water. You can either use your hands or use a brush.
- Don't peel them, but cut them in random pieces and fill the pan till it's half full.
- Add at least 2 or 3 not too big cups of water.
- Bring it to boil. Then I lower the heat and let it simmer for some time until the apple chunks are really soft and mushy.
- Don't forget to stir it frequently so it won't get stuck to the bottom of your pan.
- When the apples are all soft and mushy, shut down the heat and use the food mill to separate the stems, core and skin from the rest. See below in the pictures.
- Pour sugar over the mush and also the cinnamon powder. The amount of sugar totally depends on how sweet you want your applesauce to be. I myself don't like it to be too sweet, but maybe you do. So pour in the sugar by bits, stir it firmly through the mass, taste it and add to it if it's still not sweet enough for your liking. Same goes for the cinnamon. You have to stir and taste until you like it.
- Throw in a few handfuls of raisins. I use a mix of the brownish and yellow raisins, but of course that's not necessary, you can use one kind of raisins too. Stir the raisins through the mass and let them sit there for a few hours.
- Don't heat the applesauce again, because the more you cook it, the more the good stuff like vitamins will disappear.
- After a few hours the raisins are swollen and the sauce will be cold and then I put the sauce in plastic containers and put them in the freezer.
Best Way to Use the Food Mill
Using the Food Mill to Squash the Cooked Apple Mush
I really like to use this simple food mill, because it crushes everything, leaving the rubbish behind. I don't even know when I bought this thing, but it seems I have had it all my married life, which is almost 50 years now. Todays food mills are mostly made of stainless steel.
I put the food mill on a smaller pan and when it's full I put the sauce in another bowl, because I have to put it in the food mill a second time. First time I use the sieve with the somewhat wider holes. When all is done, I switch sieves and for the second time I use one with smaller holes. That way you'll get the most taste leaving out the pits and the hard core pieces.
Putting your cooked apple chunks through the food mill might get a bit messy, but it's the best way to get a smooth apple sauce.
The Classic Rotary Food Mill
The looks the same as the food mill I use. This food mill is not too expensive and it works fine. Of course you can choose for a stainless steel mill or even a more advanced squeeze mill, but they all do the same work and this rotary mill is very easy to clean after using it and doesn't take much space to store it. You can even hang it on the wall. classic rotary food mill
This Video Shows You How to Use the Rotary Food Mill
My Special Homemade Applesauce with Raisins and Cinnamon
Tip for Storage Boxes
Most of the time I don't use the official freezing tub ware. I collect and clean the plastic boxes our butter/margerine is coming in and I use those for putting stuff in that needs to be frozen, like leftovers and such and of course my applesauce. It's handy and it's cheap.
How to Make Delicious Apple Chunks
A different way to use your apples is to peel them, remove the cores and then slice them into bchunks. Put them all in a big bowl (size depending on how much apples you're using). Cover them in sugar and cinnamon, swirl the bowl around so that the sugar and cinnamon get all around. Now you're ready to put them in boxes into the freezer.
To use them at dinner you just put the frozen box in the microwave for about 4 or 5 minutes. They will come out in chunks, but they're soft and mushy inside. They are so delicious and so easy to make.
Apple Chunks with Sugar and Cinnamon
Have you ever made Apple Chunks?
Does this recipe looks delicious to you?
Questions & Answers
© 2013 Titia Geertman