My Grandma's Applesauce

My Grandma, Corinne Barsky, used to make this applesauce every year for Thanksgiving and other holidays. As a child, I would gather around her in the kitchen with my sister and cousins as she would make sure we knew the important parts of every step.

"You don't need to peel or core them!" She would insist, chastising us for wasting the bits of apple and nutrients in these parts of the fruit.

These days, my cousins and I have taken over the applesauce making, but Grandma continues to enjoy it with us each Thanksgiving. When I say "Grandma! I made your applesauce! It came out great" she smiles with pride and delight. Her recipe, is truly excellent, and the only applesauce that will be made in my home.

If you double this recipe and make it in a large stock pot, you can put the applesauce in jars and give the jars to your family and friends at Thanksgiving or whatever meal you are preparing this for.

Here is the recipe written in her hand, and below, how I make it. I am sharing it with others with her permission.

Grandma Barsky's Applesauce

One 5 lb bag of McIntosh apples
Sugar (optional, I don't use any)
Cinnamon (optional, I don't use any)

Tools: Food mill or wire mesh strainer. This process is much easier with a food mill.


1. Rinse and quarter the apples and put them in a large pot or dutch oven.
2. Cover halfway with water.
3. Boil until the apples are completely soft and it has the consistency of applesauce.
4. Using either a food mill or a wire strainer, strain out the remaining seeds and peels.
5. Taste the applesauce before adding anything to it. If you'd like, you can add sugar, cinnamon, or a bit of lemon juice to it. I usually don't add a thing.

If you have nothing else, you can even make it with a regular strainer as long as the openings are small