December 8, 2014

Eric’s Applesauce

Recipe: Eric Vellend

Pair this recipe with Maple-Glazed Fresh Ham.


  •  2 lb. McIntosh apples
  • 1⁄4 cup apple juice
  • 2 tbsp sugar
  • 2 tsp cider vinegar


Yield: Makes 2 Cups

  1. Quarter 2 lb. McIntosh apples. Remove and discard stems and cores. Cut each quarter in half.
  2. Place in large saucepan with 1⁄4 cup apple juice, 2 tbsp sugar and 2 tsp cider vinegar. Cover. Bring to simmer over medium heat. Reduce heat to maintain simmer. Cook, stirring, until soft, 10 to 12 minutes.
  3. Pass mixture through food mill. Discard skins. Cool. Transfer to airtight container. Refrigerate up to 2 weeks.

Michael Graydon, Nikole Herriott


House & Home November 2014