How to make applesauce


How to make applesauce

Absolutely nothing beats the taste of homemade applesauce, and it’s so effortless to make! Each and every yr, beginning in m > He freezes them in big quart-sized mason jars for us to appreciate all year long.

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

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

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

Adore Apples? Try These Recipes, Too!

Recipes and images up to date, 1st published 2014.

Applesauce Recipe

  • Prep time: 15 minutes
  • Cook time: forty minutes
  • Yield: Tends to make about one one/2 to 2 quarts

Apples vary in their sweetness degree, based on the range and how late in the season they are picked. The amount of sugar you will want to add will rely on how sweet your apples are, and how sweet you would like your applesauce to be. This recipe is just a guideline, please change the sugar quantities to your taste. You can even depart the sugar out all together if you are making use of sweet apples.

If you use less sugar than this recipe recommend, you will very likely want to decrease the volume of lemon juice as properly. The lemon juice brightens the flavor of the apples and balances the sweetness.

In place of the ground cinnamon you can cook the apples with a stick of cinnamon, just take away it just before pureing.


  • three to 4 lbs of apples (about 7 to 10 apples, dependent on the size), peeled, cored, and quartered* (use apples varieties that are good for cooking such as Granny Smith, Pippin, Gravenstein, Mcintosh, Fuji, Jonathan, Jonagold, or Golden Tasty)
  • 2 strips of lemon peel (use a vegetable peeler to strip four lengths, zest only, not the pith)
  • three Tbsp lemon juice or apple cider vinegar (a lot more or significantly less to taste)
  • one/two teaspoon ground cinnamon
  • Up to 1/two cup of white sugar (can sub half of the white sugar with brown sugar)
  • 1 cup of water
  • one/two teaspoon of salt

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

one Boil peeled, cored, quartered apples with lemon, cinnamon, sugar, salt in one cup water: Location the peeled, cored, and quartered apples into a huge pot. Add 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 level and add a lot more to taste later on.)

Bring to a boil on higher heat, then lower the temperature, cover the pot, and preserve a minimal simmer for 15-20 minutes, right up until the apples are completely tender and cooked through.

2 Take away lemon peels, mash the cooked apples: After the apples are cooked by means of, remove the pot from the heat. Get rid of 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 either run the cooked apples via a food mill, or pure them utilizing a stick blender or a standing blender. (If you use a standing blender, do modest batches and do not fill the blender bowl much more than halfway.)

If the applesauce is also thick, include far more water to thin it out.

If not sweet enough, add far more sugar to taste. If too sweet, add much more lemon juice.

This applesauce is delightful both sizzling or chilled. It pairs effectively with pork chops for savory dishes, it really is terrific with cottage cheese as a snack or light lunch, and it’s great with vanilla ice cream or yogurt.

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

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