- Facebook327
- Pinterest20
- Email3
- Comments117
- SMS
- 467shares
It is apple season here in the Carolinas! Making homemade applesauce is somewhat of a special occasion around here since a healthy store-bought alternative (with no sugar added) can easily be found. I am not saying the store-bought stuff is nearly as good as the homemade version…just more convenient of course. Let’s just say that my husband and I do not regularly consume the little store-bought containers of applesauce, but all four of us fight over the last few drops if it is homemade! Plus making it yourself can be a fun activity (especially with kids), and luckily you can freeze the leftovers.
It is especially quick and easy to make this dish at home if you have a handy dandy apple slicer that will cut out the core and cut the rest into pieces. You can find these inexpensive tools at most grocery stores (or Target), and they will easily cut your prep time in half. Not to mention they come in handy for just slicing apples for a snack (or even pears too!).
Easy Peasy Applesauce
Ingredients
- 3 pounds apples cut into ½ inch or 1 inch slices (no need to peel them unless you have an extra hour you want to kill, any variety is good)
- ½ cup apple juice or cider
- 1 tablespoon lemon juice freshly squeezed
- 1 stick cinnamon optional
- 2 tablespoons honey optional
- ¼ teaspoon nutmeg ground
Instructions
-
Combine the apples, apple juice/cider, lemon juice, and cinnamon stick (if using) into a large pot. Cover and simmer for 20 – 25 minutes or until tender (but not mushy).
-
Remove the cinnamon stick (if using) and transfer warm apple mixture to a food processor (or you can mash by hand with a potato masher) and add honey (if using) and nutmeg. Puree to desired chunkiness.
Serve, refrigerate, or freeze the leftovers!
Recipe Notes
We recommend organic ingredients when feasible.
- Facebook327
- Pinterest20
- Email3
- Comments117
- SMS
- 467shares
I am thinking about making applesauce this fall with my kids. All the recipes I’ve seen call for processing the cooked apples through a food mill to remove the skin. How is the texture of this recipe when the food processor is used? Can it be smooth at all?
Thanks for sharing this recipe!
It is still smooth (even with the peels on) although you do find yourself chewing a little bit when you eat it. You could definitely take the peels off if that is how you prefer to have it…I am just all about cutting out steps if I can!
We make it at home in apple season too. We don’t process through a food mill, but I usually peel the apples because I have a picky eater who doesn’t like the skins. Hmm, maybe I’ll try using the hand blender and see what he thinks. Thanks for the idea!
Our recipe is chopped apples, little bit of water to cover bottom of pan, shake of cinnamon. I have a friend who adds walnuts. mmmmm
Mmmm…walnuts sound like a great addition. Thanks for the tip!
I steam my apples and don’t peel them when I make applesauce! Yummy!!
So excited to see a new post.. I am hoping there will be other recipes you will be able to share from past posts that you haven’t gotten around to yet.(I am patient) and we loved the ravioli, although my pasta was too thick, I guess and big(gotta work on that)! Thanks again for sharing… how about a healthy pumpkin bread recipe??
So now I am curious…was there anything in particular you were waiting on that I talked about on the 100 days site and haven’t posted a recipe for yet? Just checking! And figuring out a pumpkin bread recipe is a great idea. Thanks!
I make homemade applesauce all the time too! I’m so thrilled that it’s apple season again. I have to admit I eat an apple everyday, whether it’s in season or not.
I leave the skins on when I make applesauce, and just use my stick blender in the pot. I don’t notice the skins as much when the applesauce is warm, but when it cools down the texture seems to change and they are more noticeable. What did you think? Also, I don’t add any sweeteners. Apples are sweet enough for me! :)
I have a stick blender and never think to use it…thanks for the reminder! And I agree you do find yourself “chewing” a little when the skins are left on. I just hate doing extra work that I don’t think is completely necessary. And per your suggestion I will add an “optional” next to the honey ingredient!
Mmmm… warm applesauce with raisins and walnuts on top of a whole-wheat waffle… mmmm!
I know that I am a bit late on this post. I just discovered your site last night and have been reading since then. I noticed where you have stated that oil is your weakness. You can substitute unsweetened/plain apple sauce for any oil in your baking (with the exception of oiling your pan). It works like a charm and I honestly can not taste the difference.
Made this today exactly as it was listed. OH.MY.WORD. Everyone loves it!!! Going to the apple orchard tomorrow to get a bushel to make more apple favs!