The applesauce recipe originated with Nana Serfas, who passed it on to her daughter, Nana Terry, who passed it on to her daughter, Nana Heuser, who passed it on to her 3 kids & consequently the current generation of grandkids. Nana Heuser makes this every Christmas with the grandkids that spend December 23rd & 24th with her, Amanda, Dan, Kelly & Andrew.
Nana Serfas
“If you don’t have MacIntosh apples to make it with, don’t bother.”
And always follow the Heuser rule: Add sugar until there’s enough, then add a little more.
When the four grandkids spend the eve of Christmas Eve at Nana Heuser’s house, they decorate, clean, play games, have dinner and make applesauce. The applesauce becomes part of Christmas Eve dinner the next night when most of the family is together.
Nana Terry & Nana Heuser
Nana’s Applesauce
- 6 pounds of McIntosh apples, with peels on, washed and cored
- 1 1/2 cups water
- sugar, about a cup
MacIntosh are the only apples that will do for this dish!
Simmer the apples and water in a 5 quart Dutch oven or other heavy bottom pot over medium high heat until “smooshy”. (It varies with the apples, but around 2.5 hours.)
These apples are ready.
To test for doneness, poke the apples to see how easily they break apart.
Smoosh the apples, scraping out the peels as necessary.
Scoop the apples into the Foley Food Mill over a new pot and smoosh the apples.
Remove the skins periodically with a fork from the mill.
After all the apples have been smooshed through the food mill and are in a large saucepot, put them over low heat and add the sugar to taste. The applesauce will be sweeter when it is cooled. Stir the pot over the heat until the sugar has dissolved then remove it from the heat and allow it to cool. Store the applesauce in a glass container in the refrigerator and eat it within 1 week, if it lasts that long. Makes about 2 quarts.
Celebrate the season of traditions! ~Linda