Ah, fall. The time of hot tea, beautiful leaves and apples. One day when I have a garden, I want to have an apple tree (or two) but for now I rely on friends. Luckily, they are more than generous and I was able to make a large batch of wonderful homemade applesauce this year. And now I am going to show you how easy it is to make some too.
Why bother to make homemade applesauce?
You may wonder, apple sauce is so cheap and easy to buy why make it? The simple answer would be: Why not?
But to elaborate a little, the reason I love making homemade applesauce is that I can control the amount of sugar that goes in and that it is a great way to use up an abundance of apples that may otherwise go bad. Not to mention that it is super easy and quick to make.
How to use all that apple sauce?
Apart from just eating it with a spoon and giving it to your kids (if you have any), there are many ways to use your homemade applesauce. It is especially great in baking because it can be used as a natural sweetener to make many recipes healthier. It is also a staple in many vegan baking recipes because it can replace eggs. I personally enjoy putting it in my homemade granola (as the fruit juice) as well as just eating it plain as a dessert or breakfast when my sweet tooth flare up ;).
If you are looking for some more inspiration check out this post about 10 Creative Ways to Finish That Jar of Applesauce.
There really isn’t that much more to say about homemade applesauce, so lets just go ahead and make it!
If you enjoy this recipe, don’t forget to pin it!
How it’s made
Select the apples
The first step in making homemade apple sauce is selecting your apples. You can really use any type of apples, I just used what I had on hand from a friend’s tree. Keep in mind that you may want to add/adjust the sugar depending on the sweetness of your particular apples. Mine were rather sour so I added 1/4 cup of sugar to them.
Start by peeling the apples. This is the most time consuming part of the process. I usually use this as a chance to sit on the couch and watch an episode of a TV show.
Chop & core
Next you’ll want to chop and core the apples. Try to make the slices as uniform as possible so that the apples all take the same amount of time to cook.
Add the chopped apples to a pot. I would recommend using a pot that is a little larger than what I used (makes stirring easier), but that was the largest pot I had other than my humongous stock pot that I didn’t wanna have to clean (the fate of the lazy cook).
Add in a little water, lemon juice, sugar (if using) and any spices you wish to use. Stir to combine everything. Pop a lid on the pot and leave it to cook over medium heat for about 20 min. Stir occasionally so that the apples cook evenly.
Once the apples are soft and fall apart easily, break out your stick blender and blend everything to your desired consistency. Remember to remove any cinnamon sticks or other solid spices beforehand.
If you don’t have a stick blender you can also let everything cool slightly and use a food processor or blender. Or if you want to keep it completely old school use a potato masher and some good old elbow grease.
Put the finished apple sauce into jars. Store in the fridge for a good week or so or freeze for several months. That is it! You just made homemade applesauce!
Homemade apple sauce, is super easy and quick. A great way to use up apples. The best thing is: you decide the sugar content and spices!
- 4.5 pounds apples (2 kg)
- 1/2 cup water (or apple cider) (100 ml)
- 3 tbsp lemon juice (juice of 1 lemon)
- 1/4 cup sugar (optional) (60 g)
- 1 stick cinnamon
- 3 sticks cloves
- 1 pinch nutmeg
- 1 pinch ground ginger
Peel the apples. Chop and core them into uniform slices.
Add the apples, water, lemon juice and sugar & spices (if using) to a pot. Stir to combine.
Put a lid on the pot and cook on medium/low for 25-30 minutes. Stirring occasionally.
Once the apples are cooked soft, puree the applesauce to the desired consistency using a stick blender. You may also use a food processor, blender or potato masher.
Store the apple sauce in the fridge for a week or so or freeze for several months.