Photo of old home place apple trees from

This is my grandmother’s applesauce recipe as given to me by my mother. My grandmother made the best applesauce I have ever had and both my mom and me have tried to duplicate it over the years, usually without much success. When I was a kid, I would eat it hot, as soon as it came off the stove because I couldn’t wait for it to be chilled. I would eat it until I made myself sick. Her applesauce was tart, very smooth and not too sweet.

The trick is the apples, I know. Plus, you can’t use the recipes I have seen for

Grandma Rose

Grandma Rose

applesauce as every one I have ever seen or tried was way too sweet and would ruin any apple. The closest I’ve come before now is from some apples I found on an old tree on an abandoned home place in the north Georgia mountains. My grandparents were from east Tennessee in the mountains and she and her mother used mountain tart apples.

Today, I came close using Granny Smith apples and my grandma’s actual recipe (I never thought to ask my mother for the actual recipe before, go figure!). I still haven’t duplicated what she produced, but the recipe below will give you the best applesauce you ever had.

Nancy’s Applesauce

3 lb tart apples (Granny Smith)

3/4 cups sugar

1/2 cup fresh lemon juice

1/2 cup water

1. Wash the apples, peel, cut into eights and core.

2. In a large heavy saucepan, combine apples, sugar, lemon juice and water. Don’t worry if it seems there isn’t enough liquid.

3.  Bring to a boil, redce heat and simmer for 30 minutes or until apples are very soft. Stir occasionally.

4. Force through a medium sieve. This gives it a nice fine, smooth texture. This is labor intensive, I use a ladle to push the mixture through the sieve, scrape off outside of sieve with a spoon, etc. Taste for sweetness, add sugar to taste. I like it tart, you may like it sweeter.

5. Chill and enjoy

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