Recipe: Julia Child's Smooth Homemade Applesauce

SMOOTH APPLESAUCE

"This is a fine, full-bodied applesauce that gets a lovely blush from leaving the peel on when you cook the apples."

3 1/2 pounds apples such as Rome Beauty, Gala (6 to 8 apples) or Jonagold (3 1/2 to 4)
Grated zest and juice of 1 medium lemon
1/2 teaspoon ground cinnamon
1/2 cup sugar plus more if needed
1/2 teaspoon vanilla

Wash and quarter the apples, core out the seeds and halve the quarters but do not peel them (the peel gives flavor and body to the sauce).

Place the apples in a heavy-bottomed saucepan along with the lemon zest and juice and the cinnamon. Cover the pan and set over moderately low heat; the apples will slowly soften and render their juices. Stir and mash them frequently until they are tender throughout, about 30 to 45 minutes total.

Puree apple mixture through a food mill or press through a sieve.

Return the applesauce to the pan and stir in the sugar. Boil slowly, stirring and adding more sugar to taste, until the puree is thick enough to hold its shape solidly in a spoon. Stir in the vanilla.

Cool, cover and place in the refrigerator; applesauce will keep several days.

Makes 4 cups
Source: The Way to Cook by Julia Child