Easy Homemade Applesauce

Easy Homemade Applesauce

6 apples, any variety*

1 tsp lemon juice

Sugar to taste

Cinnamon or apple pie spice to taste

Peel apples and cut chunks directly off the core and into the medium saucepan.

Cover pan and cook over medium low heat until liquid begins to gather on the bottom of the pan (about 10 minutes). 

Turn heat up to medium and continue to cook, stirring occasionally, until apples are tender and break up easily when stirring, approximately 10-20 minutes depending on variety of apple.  Add lemon juice and stir to blend.

If a smoother applesauce is desired, use a whisk or (after cooling slightly) blender to remove lumps.  Add sugar and spice to taste, if desired.

*Different apples will result in subtle flavors differences.  The sweeter the apple variety, the sweeter the applesauce. For this reason, I suggest you taste the finished applesauce before adding sugar or spices.

6 servings (⅓ cup), 60 calories per serving (not including added sugar)


Hack: 
Freeze leftovers in serving sized portions for up to 3 months to use as a snack or in cooking/baking.

Hack:  Lemon juice is used to slow down oxidation and to keep the applesauce from browning.  It’s not necessary to the taste or texture of the finished product and can be left out if preferred. 


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4 Replies to “Easy Homemade Applesauce”

  1. Another tasty recipe here. You should be owning a restaurant! I have a questions for you. What do yo recommend is best for serving alongside the applesauce? What apples are best for the applesauce? Green, yellow or red? I am planning on making one tonight! 

    Thank you and keep up the good work!

    1. I think I’ve rather run a website than run a restaurant.  I know people who do and it’s hard work!  😉 As for the apples, it all depends on the taste profile you desire.  Macintosh and Golden Delicious are the most common types used but if you prefer a more tart applesauce, you could use a Granny Smith.  Gala and Fuju are very sweet and would result in a sweeter finished product.  The firmness of the apple will affect how long you’ll need to cook it.  This chart of apple varieties may help you to decide!  

  2. Thank you, for tantalising my taste bud. I am looking forward to trying your apple source recipe. It is clear and leaders you through step by step. The imagery is eye-catching and gives a realistic view. That is what got my taste but buds going.

    I liked how social media icons follow me as I read to share your link at the end of my read.

    Thank you for a wonderful post.

    Ntlhane

    1. Thank you for your kind assessment of my page.  I love to make my own applesauce so I can adjust the sugar and seasonings according to my taste.  I then freeze it in half-cup servings so I can pull some out whenever I want for snacking, cooking or even to make this fantastic bread. Do you use applesauce for cooking or just for snacking? 

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