- 3 lbs. apples, about 8 to 10 apples*
- 1 cup water
*Any variety of apples will do, but I have been partial to Fuji and Lady Pink, because I can get those varieties at my farmers’ market. Empire apples also make a beautifully hued sauce.
- So, there isn’t really a recipe here, just a method. Cut apples into big chunks — cut straight down around the core and discard it. Place them in a large pot with about a cup of water. Cover the pot, bring it to a boil, reduce the heat to medium, and simmer until the apples are very tender, about 20 minutes. This can take more or less time depending on the variety of apples you’ve chosen to use and the number of apples you have jammed in the pot. After you make this once or twice, you will have a better sense of the water-to-apple ratio.
- Once the apples are tender, spoon them into the food mill in smallish batches. Start cranking. You may or may not need all of the liquid remaining in the pot. That’s it. You’re done!
- Prep Time: 10 minutes
- Cook Time: 30 minutes