We make this applesauce recipe every autumn and it never fails. It’s easy, and homemade applesauce is much better than store bought. Be careful, the type of apple you use will determine how much sugar you need. It is a good idea to add the sugar in stages, tasting as you go.
3 – 4 lbs of apples
3 – 4 Tablespoons lemon juice – it’s a taste thing
1 – 3 teaspoons of cinnamon – go easy here add 1 teaspoon at a time
1/4 cup of dark brown sugar – wait until cooking before adding
1/4 cup of white sugar – use only if you want sweeter – usually it is not needed
1/2 cup of water
1/2 teaspoon of salt
Peel and core the apples. Please in a large pot with lemon, cinnamon (try 1 teaspoon at a time and adjust to your taste), salt and 1/2 cup water.
Bring the mixture to a boil over medium heat and then lower the temperature and cover the pot. Maintain a low simmer for 20-30 minutes or until the apples are completely tender and cooked through.
Give a taste and adjust cinnamon and add brown sugar if you want (we rarely add any sugar but it is a personal preference). If you find the applesauce is too sweet try adding 1 tablespoon of lemon juice.
Use a potato masher or immersion blender to mash the cooked apples in the pot. You do not need to make it baby food smooth, we like ours a bit chunky. Your applesauce is now done.
Applesauce freezes well and will last at least six months in a freezer. You can use freezer bags instead of jars or plastic containers. If you do freeze it, make sure to allow enough headroom for expansion.
For more apple recipes here at Traderscreek – apple recipes