Apple sauce recipe

Apple sauce recipe

Practically nothing beats the taste of homemade applesauce, and it’s so straightforward to make! Every 12 months, commencing in m > He freezes them in big quart-sized mason jars for us to appreciate all 12 months long.

The secret to my dad’s applesauce is that he adds a couple strips of lemon peel to the apples while they are cooking, as properly as some lemon juice or apple cider vinegar.

The tartness of the lemon or vinegar serves to intensify the taste of the apples, and aids stability out the sweetness of the sauce. The outcome is a refreshing, utterly delightful applesauce.

He also likes to combine other fruit in with the sauce. He’ll mix fresh cranberries in with the apples for cranberry applesauce, or stalks of rhubarb for rhubarb applesauce. Plums and pluots occasionally uncover their way into his applesauce also.

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Recipes and photos updated, first published 2014.

Applesauce Recipe

  • Prep time: 15 minutes
  • Cook time: forty minutes
  • Yield: Tends to make about 1 one/two to two quarts

Apples fluctuate in their sweetness degree, based on the assortment and how late in the season they are picked. The amount of sugar you will want to add will depend on how sweet your apples are, and how sweet you would like your applesauce to be. This recipe is just a guideline, please modify the sugar amounts to your taste. You can even leave the sugar out all collectively if you are using sweet apples.

If you use much less sugar than this recipe suggest, you will very likely want to decrease the amount of lemon juice as effectively. The lemon juice brightens the taste of the apples and balances the sweetness.

In place of the ground cinnamon you can cook the apples with a stick of cinnamon, just remove it ahead of pureing.


  • 3 to four lbs of apples (about seven to ten apples, dependent on the dimension), peeled, cored, and quartered* (use apples varieties that are great for cooking this kind of as Granny Smith, Pippin, Gravenstein, Mcintosh, Fuji, Jonathan, Jonagold, or Golden Tasty)
  • 2 strips of lemon peel (use a vegetable peeler to strip 4 lengths, zest only, not the pith)
  • 3 Tbsp lemon juice or apple cider vinegar (more or significantly less to taste)
  • one/two teaspoon ground cinnamon
  • Up to one/2 cup of white sugar (can sub half of the white sugar with brown sugar)
  • one cup of water
  • 1/2 teaspoon of salt

*To prep the apples, use a sharp vegetable peeler or paring knife and reduce away the outer peel. Then quarter the apple and use a paring knife to reduce out the challenging core components from the quarters. Or use an apple peeler corer.

1 Boil peeled, cored, quartered apples with lemon, cinnamon, sugar, salt in one cup water: Area the peeled, cored, and quartered apples into a big pot. Include the strips of lemon peel, the lemon juice or vinegar, cinnamon, sugar, water and salt. (You might want to begin with half the sugar at this stage and add a lot more to taste later on.)

Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a reduced simmer for 15-20 minutes, right up until the apples are completely tender and cooked by way of.

two Remove lemon peels, mash the cooked apples: When the apples are cooked by means of, get rid of the pot from the heat. Eliminate the lemon peels.

Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For a smoother applesauce you can both run the cooked apples via a meals mill, or pure them utilizing a stick blender or a standing blender. (If you use a standing blender, do little batches and do not fill the blender bowl more than halfway.)

If the applesauce is too thick, add a lot more water to thin it out.

If not sweet adequate, add more sugar to taste. If as well sweet, include more lemon juice.

This applesauce is delicious both hot or chilled. It pairs nicely with pork chops for savory dishes, it is terrific with cottage cheese as a snack or light lunch, and it truly is wonderful with vanilla ice cream or yogurt.

Freezes well and will final at least a yr in a cold freezer. If you freeze it, make sure to allow enough headroom in your jar for expansion. At least an inch.

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