Applesauce
I don’t particularly like eating apples, but I do enjoy a cup of applesauce. I love the sweet, pudding like texture it has and when it’s sprinkled with a bit of cinnamon I’m even happier. And while applesauce is easy enough to find in the grocery store, I don’t bother buying it because it’s so easy to make at home. I also like knowing what’s in it and it tastes better too.
What’s even more awesome is this recipe in particular is so low maintenance, it only takes about 10 minutes of your time. You will only need one ingredient (guess what that is?) plus a little water, and the stove and food processor do most of the work.
What Kind of Apples do You Use for Applesauce?
You can use almost any kind of apple to make applesauce. If your apples are naturally very sweet (like a red delicious), you will already have a sweet applesauce. If they are tart (like a granny smith), you may want to add a little sugar as your sauce may turn out a touch sour. This all depends on your taste however. You may find a tart applesauce delightful. I certainly do. I tend to go for an apple that’s somewhere in between sweet and tart, like an ambrosia or a spy. Or you can use a combination of sweet and tart apples. It’s entirely up to you!
Do I Have to Peel the Apples?
You don’t have to peel the skins off your apples when making applesauce, in fact it’s better not to. However, if you do not own a blender or a food processor, you will have to peel them. With this recipe, we leave the skins on not only to save time, but pureeing the skins into the sauce helps yield a very silky smooth texture. This is thanks to the extra pectin the skins offer, which helps make certain foods gel. A perfect example is the Strawberry Jam ~ The Old Fashioned Way recipe on this website. That recipe calls for shredded apples as the main source of pectin.
What if I Don’t Have a Blender or Food Processor?
You can still make applesauce if you don’t have a blender or food processor. However, you would have to peel the apples first. Then just proceed with the recipe and mash with a potato masher or even a fork.
The only way you could leave the skins on without a blender or food processor is if you have a food mill. Once the apples are cooked, pass them through the food mill and the sieve will filter out the apple skins.
What Are Some Uses for Applesauce?
Applesauce is not only a nutritious, tasty snack, it can also act as an accompaniment for other foods. Add a dollop on top of your oatmeal for a healthy satisfying breakfast. Serve it alongside pork or game; its sweet and slightly tangy flavor goes famously with the salty tenderness of roast pork. And if latkes or other form of potato pancake makes a regular appearance on your table, serve them up with some sour cream and applesauce.
Aside from enjoying applesauce in its pure form, try adding it to baked goods in place of the oil for a healthier alternative. This works particularly well for quick breads and muffins. The applesauce makes baked goods so moist with a touch of added flavor, it often does a better job than oil!
Try Using Applesauce Instead of Oil in These Muffin Recipes!
I hope you’ll round up all your last apples of the season that you don’t know what to do with and make applesauce. You’ll love it as a snack, alongside your favorite dishes and as a new baking ingredient. And if you do, please don’t forget to rate the recipe and leave a comment about how it turned out for you!
Applesauce
Ingredients
- 8-10 apples
- ½ cup water
Instructions
- Wash apples. Remove cores by cutting the apples in quarters, then cutting out the core section of each piece with an angled wedge cut. Cut apple quarters into large chunks and add to a large saucepot.
- Add water and cover pot. Cook apples on high heat until boiling, then reduce to a simmer on low to medium low. Simmer until apples are soft, about 10-15 minutes. Stir occasionally to prevent possible scorching. Remove from heat.
- Cool apples for a few minutes and transfer to a blender or food processor. Blend on high speed until applesauce becomes very smooth.
- Cool completely and store in jars in the refrigerator for up to 1 week.