Applesauce is so simple to make that it has dropped off my grocery list completely. Homemade applesauce is also much healthier than the store bought variety which contains high levels of sugars, including high fructose corn syrup. This post will focus on making homemade applesauce for serving, and a second post later will provide instructions for canning it for enjoyment during the off-season.
While applesauce can be made with some spice like ginger or cinnamon, I prefer to keep mine fairly basic by letting the apples be the predominant flavor. Certain apples are naturally sweet, and so by selecting these varieties I can reduce the amount of sugar I need to add. A great chart for selecting apples can be found at Pick Your Own. When we have apples in the pantry, it's usually Galas which work well for sauce as well as eating. For my husband and I, I will use about 2-3 apples to make sauce. (The following instructions are for two servings, and so you may need to make adjustments to the quantity if you're serving more people).
Peel and cut the apples into small pieces. The smaller the pieces the faster they will cook.
Place in a pot and add about 1/4 c. of water. (The amount doesn't have to be precise. You're not boiling the apples like you would potatoes. The water is just to get the pieces cooking.)
Continue cooking until the pieces easily mash with a fork. For chunky applesauce, use a potato masher to blend. For smoother sauce, a Stick Hand Blender is wonderful. (I rather like the chunks of apples, so I just get it mostly smooth.)
If you wanted to add sugar, cinnamon or any other flavors then add them now. Whether you add additional flavors or not, the final step is to simply chill and then serve. Enjoy!
Up Next: Canning Homemade Applesauce
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