Applesauce
Homemade applesauce is quick, easy, and totally customizable—make it smooth or chunky, spiced or sweet. The choice is yours!
Servings: 8 servings (about 4 cups)
Cost: $5.32
Equipment
Ingredients
- 8 to 11 apples I use half Granny Smith and half Fuji or Gala, 4 pounds
- 1 cup water
- 1/2 teaspoon salt
- 2 tablespoons maple syrup or 1/4 cup sugar
- 1/4 teaspoon cinnamon optional
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract optional
Instructions
- Peel, core, and coarsely chop apples into 2-inch chunks, yielding about 9-1/2 cups.
- In a large pot, combine apples with water, salt, maple syrup, and cinnamon (if using). Heat over medium-high until simmering, then reduce to medium-low, cover, and cook for 18–20 minutes, stirring occasionally, until apples are very tender.
- Remove from heat and let cool 10 minutes. Transfer contents to a blender, filling only halfway and blending in batches if needed, until smooth (see note 1). For chunky applesauce, use a potato masher to achieve the desired consistency.
- Stir in lemon juice and vanilla (if using). Mix well. Taste and adjust with more maple syrup for sweetness or more cinnamon for additional spice.
- Let applesauce cool to room temperature, then transfer to an airtight container and refrigerate for 1 hour until chilled.
Video
Notes
Note 1: Fill the blender no more than halfway at a time. Heat expands, so increase the speed slowly to prevent the mixture from overflowing. Remove the lid carefully to avoid a burst of steam. If your blender lacks a hot/soup setting, use a folded towel instead of the lid and hold it in place with your hands to reduce steam pressure.
Storage: Leftover applesauce will keep in the fridge for about 1 week or in the freezer for 6–9 months.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 34.8g | Protein: 0.6g | Fat: 0.4g | Sodium: 149.4mg | Fiber: 5.4g | Sugar: 26.6g