In preparation for the aeblekage (Danish apple cake) I am making for next weekend's Danish food festival, I made a hug pot of applesauce today. If you happen to have a hand crank apple peeler/corer/slicer handy, preparing the apples is much faster and easier. You can vary this recipe by using different kinds of liquids (e.g., cider or other fruit juice), adding additional types of fruit (e.g., cranberries), or stirring in little red cinnamon candies instead of using stick cinnamon.
Applesauce (a lot!)
8 pounds of apples
2 cups water
3 cinnamon sticks, 2 1/2 inches each
1/2 cup brown sugar (or to taste)
1. Peel, core, and slice apples and place in a large stock pot with water, cinnamon sticks, and sugar. Cover and simmer until apples are soft and can be mashed (30-45 minutes).
2. Remove cinnamon sticks and mash using a potato masher (for chunky applesauce) or process in batches in a blender or food processor (for smoother applesauce). If desired, continue to simmer uncovered to thicken sauce.
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