or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Homemade Apple Sauce
New Posts  All Forums:Forum Nav:

Homemade Apple Sauce

post #1 of 9
Thread Starter 

So I made some homemade apple sauce the other day. It turned out pretty good, but it was extremely creamy. Any ideas on how to make it less creamy, but not loss the flavor?

post #2 of 9

You may use the peels, cores and seeds to obtain some natural pectin, which is a thickener. Think jams.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #3 of 9
Thread Starter 

Okay. Thank you. I will try that the next time.

post #4 of 9

Try a different variey of apple, they all contain different amounts of pectin and natural sugars

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 9

What kind of apples did you use?

post #6 of 9
Thread Starter 

I used cortland apples.

post #7 of 9

I love cortlands, but they don't always cook up really (great taste but often totally disintegrate).  You might think about adding some granny smith into that mix.  They will hold a little better providing a bit of texture to your apple sauce.

post #8 of 9

@Cooksforfun I make a chunky apple sauce and can them for my Mother.

 

 

I like to use Fuji apples, peel `em, core `em,  cut `em into eighths,

(I keep a big bowl of water with a half of an orange squeezed in it)

throw them all into a big pot

with a scant amount of water, 

and cook on high heat until they just start to get soft.  

I find that cooking them until the completely fall apart, 

makes it "creamy", not my preference in apple sauce.

I use my handheld stick

blender and mash a little of the fruit, not all of it.  

Add some cinnamon and that's it. 

No added sweeteners, Fuji apples are sweet enough

on their own.

 

 

delicious every time.

post #9 of 9
Thread Starter 

@kaneohegirlinaz I didn't think about using a handheld stick blender. I will have to try that.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Homemade Apple Sauce