APPLE SAUCE & APPLE BUTTER
From: “Apple Drying At Home”
By Gloria Pitzer, as seen in… My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 35).
Reconstitute the slices [from Apple Drying At Home] to natural texture by soaking slices in apple juice or [apple] cider 3 to 4 hours or until plump – or by placing slices into boiling water for 10 to 15 minutes or until plumped.
Then you can use the apples exactly as you would fresh apple slices. These apple slices are not only especially good in apple pie filling but also…
FOR APPLE SAUCE – …when cooked slowly with brown sugar (to taste) over low heat, stirring frequently, you can make excellent applesauce. When the apples become quite soft, put through your blender with a little cider or apple juice until smooth, using high-speed.
Allow ¼ cup apple juice or cider for 1 cup of apple slices. Super homemade applesauce. For [low] sugar… applesauce – use artificial sweetener to taste in place of brown sugar. [Keep in mind that one medium apple is loaded with about 19 grams of natural sugar.]
FOR APPLE BUTTER – …cooking 30 cups of apple slices and 5 cups [apple] cider or water, boiled until soft. Put through a blender, in small portions, until smooth. Return to cook, boiling gently, stirring constantly…
…Add 4 cups of sugar, 1 cup dark corn syrup, 2 teaspoons cinnamon, and ¼ teaspoon cloves. Cook gently for about two hours more or until thickened. Freeze in small containers to thaw and serve within one year. Makes 6 pints.
[NOTE: As seen in… https://therecipedetective.com/2025/10/06/mondays-memories-of-my-mom-the-newspaper-effect/]
See also…
