There’s nothing quite like making homemade applesauce on a cool autumn day!
This recipe is quick and easy! The applesauce is absolutely delicious and easy to customize to your liking: chunky, smooth, sweetened or unsweetened.
Prep Apples:
Coring and Chopping Apples:
KNIFE: You can cut with a knife. I cut off the 2 “cheeks” of the apple, from the stem end down, close to the core, then cut the two sides. Discard the core, then slice and chop.
GADGET: You can use one of those apple, corer, slicer tools that you press down on the apple and it cores and makes apple wedges, then chop the wedges.
SPIRALIZER: You can use a Spiralizer to core and slice the apples, then chop them.
Simmer over medium heat for about 25 minutes…
Puree the Apples:
You can use an immersion or hand blender right in the pot. You can also mash with a potato masher, use a food mill or process in a food processor or blender. Leave it chunky or puree until smooth!
For an ultra-smooth applesauce – pass through a mesh strainer.
Easy Homemade Applesauce
There's nothing quite like making homemade applesauce on a cool autumn day! This recipe is quick and easy! The applesauce is absolutley delicious and easy to customize to your liking: chunky, smooth, sweetened or unsweetened.
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Servings: 8 servings
Ingredients
- 4 pounds apples mixed varieties
- 1 lemon juiced (about 2 tablespoons)
- 1/4 teaspoon salt
- 1/2 cup water
- 2 cinnamon sticks see note
- 1 3-inch strip orange peel
- 1 tablespoon sugar or to taste
Instructions
- Core the apples and chop to about 1/2 – 3/4-inch pieces. (I leave the skin on – red skins give a pretty blush color.) See notes for various ways to prep the apples.
- Toss apples with juice of 1 lemon and salt. Add apples to 5-quart or larger pot. Add water, cinnamon sticks and orange peel.
- Simmer on medium heat, covered for 15 minutes. Check and stir several times to make sure they're not sticking. Check to see how soft they are, by pressing an apple piece against the side of the pan. (if you're using different varieties, they may become soft at slightly different times.)
- Partially cover pot with lid and continue to simmer about 10 more minutes or until the apples are very soft.
- Remove orange peel and cinnamon sticks. Use an immersion blender (see note) to puree to desired consistency.
- Remove a spoonful to taste and see if you want to add sugar (some apples will be sweeter than others.) Add sugar a tablespoon at a time and stir until all melted and combined.
- If you want a super smooth texture, you can pass the mixture through a mesh strainer.
- Transfer applesauce to containers to refrigerate up to a week or longer in the freezer.
Notes
Cinnamon Sticks:
You can substitute 1/2 teaspoon ground cinnamon. Add more to taste after blending apples.Coring and Chopping Apples:
KNIFE: You can cut with a knife. I cut off the 2 “cheeks” of the apple, from the stem end down, close to the core, then cut the two sides. Discard the core, then slice and chop. GADGET: You can use one of those apple, corer, slicer tools that you press down on the apple and it cores and makes apple wedges, then chop the wedges. SPIRALIZER: You can use a Spiralizer to core and slice the apples, then chop them.Puree the Apples:
You can use an immersion or hand blender right in the pot. You can also mash with a potato masher, use a food mill or process in a food processor or blender.Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 128kcal (6%) | Carbohydrates: 34g (11%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Sodium: 76mg (3%) | Potassium: 261mg (7%) | Fiber: 6g (25%) | Sugar: 25g (28%) | Vitamin A: 122IU (2%) | Vitamin C: 18mg (22%) | Calcium: 20mg (2%) | Iron: 1mg (6%)
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