I grew up eating homemade applesauce and really can’t remember trying the storebought stuff until I was an adult. It did not make a good impression, I can tell you that much! This is one product that I will never pull off the shelf at the store and stick in my cart.
Usually I go out scouting the area for wild apples in the autumn, but this year they were pretty scarce (and wormy). So I ordered juice grade organic apples from Azure Standard for our applesauce.
Here’s What I Did:
- quartered apples
- removed seeds
- cooked them until tender
- cooled the apples
- strained them using a Victorio strainer
- cooked to thicken
- added lemon juice, honey, cinnamon and nutmeg to taste
You can make applesauce from any amount of apples quite easily and you really don’t need a recipe. I started by quartering the apples and removing any bad spots, along with the seeds and stems. I didn’t bother to remove the core because I wanted to try out my new-ish Victorio strainer on a batch of applesauce to see how it worked. The seeds needed to come out because they contain arsenic and I didn’t want this toxin to leach into our sauce.
Next I put the apples and a little bit of water into my heavy stainless steel stock pot and cooked the apples down on our woodstove. When they were soft I removed them and cooled the pot down, then stuck it all in the fridge overnight. The cooked and cooled apples went through the Victorio strainer quickly and easily, making a nice, smooth sauce. I did think that the waste pulp was a bit on the wet side and ran it through the strainer one more time to remove as much of the sauce as I could.
I added lemon juice and some honey to the applesauce, since the apples didn’t seem to have a very sweet-tart flavor, and that’s how we like it. I also sprinkled a little nutmeg and cinnamon in and gave the whole thing a good stir, then cooked it down for a couple hours on the woodstove to thicken it. The resulting applesauce is quite delicious and, although there isn’t enough to process in the water bath canner, I will have enough to freeze some for later.
If you make a big batch of applesauce, it is pretty easy to can. Applesauce is acidic enough to process in a boiling water bath. Quarts are processed for 20 minutes and pints for 15 minutes (once the water reaches a full boil).
Even Easier Applesauce
Here is the easiest way to make a small batch of chunky applesauce:
- quarter apples and remove cores
- chop coarsely
- microwave until tender
- sweeten with honey
- add cinnamon or nutmeg to taste
You can make enough for a meal or snack this way in just a few minutes.
A Super Easy Applesauce Treat
Here’s a really easy way to turn that applesauce into a desert!
- warm up a bowl of applesauce in the microwave
- crumble graham crackers over the top or sprinkle with granola
- sprinkle with cinnamon and sugar or add a scoop of vanilla ice cream
This tastes almost like apple pie, but it is much easier to make…especially if you use the quick applesauce recipe above! I hope this little time saving tip provides an easy alternative for a fall treat.
What is your favorite way to make applesauce? Do you like applesauce from the store? Or did you grow up with homemade applesauce and find the storebought stuff bland and boring?