Ingredients
The following ingredients have 6 Servings
- 20 pounds tart apples, peeled and slice thin, I use one of those fancy old fashion peeler/slicers that attaches to the counter. It makes quick work of it.
- 1 gallon really good all natural apple cider
- 1 pound brown sugar
- 1 teaspoon ground cloves
- 1 1/2 teaspoons nutmeg
- 2 teaspoons cinnamon (optional)
- 1 tablespoon fennel seed, ground fine (optional)
- 2 teaspoons star anise, ground (optional)
Instruction
- Of the last three ingredients you need to choose one. If you decide on two than cut the amounts of spice in half. I wouldn't use all three because I think it would be a mish mash of to many flavors but that is just my taste, go with yours. An enameled cast iron pot is important to this process. ( For twenty pounds I use two pots and then once they have reduced I combine them into one. Remember the more surface space a liquid has the quicker a liquid will reduce.) The bottom is heavy enough and the heat is distributed evenly so it doesn't scorch so easily. You do NOT want this to scorch.
- Place the apples, cider and sugar in a large enameled pot and bring it to a boil. With a large wooden spoon carefully turn the ingredients as they begin to cook so that everything is cooking at the same time. Reduce the heat to medium.
- As they begin to soften start to break them up with the spoon. A potato masher works good too. Once they are even softer get out the immersion blender and puree. Reduce the heat to simmer. At this point it is applesauce.
- Now you need to simmer and occasionally stir, as it gets thicker it is more apt to burn so you need to stir more as time goes on, until the applesauce is thick, brown and reduced this can take from 3 to 5 hours. Add the spices and the optional spice and simmer for thirty minutes more.
- You can can this in a hot hot sterilized jar and a boiling water bath for 20 minutes.
