Applesauce!

Remember the bumper crop of apples we’ve been harvesting from our apple tree this year? It’s getting a bit out of hand, so I decided to try making homemade applesauce. We’re not big pastry people, so I didn’t want to make an apple pie, crisp, or crumble. Making batches of applesauce and then freezing them seemed a versatile preservation method – just thaw and eat, use in baked goods in place of sweetener, in savory dishes, and more!

I got the recipe from the Pioneer Woman. It was really easy – the hardest part was peeling and cutting up the apples. They cooked down into nothing at all – I could have made a much bigger batch if I had the patience to cut up more apples! I used water instead of apple juice, because I didn’t have any, and I really don’t think it was needed for flavor.

I ended up doing a second batch and mashing the apples instead of pureeing them. I’m not sure which I like better – they’re both delicious!

Homemade Applesauce
Ingredients
6 pounds Apples, Peeled, Cored, And Cut Into 8 Slices
1 cup Apple Juice Or Apple Cider
Juice Of 1 Lemon
1/2 cup Brown Sugar, Packed
1 teaspoon Cinnamon, More Or Less To Taste
Optional Ingredients: Nutmeg, Maple Syrup, Allspice, Butter

Preparation Instructions
Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
Carefully puree in a food processor or blender (don’t fill too full; split into two portions if needed) until smooth.
Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes…or any place where applesauce is needed!

Cutting apples for applesauce

Step 1: peel and cut up apples. This was the longest part!

Apples in the pot

Step 2: put the apples in a pot and add brown sugar, water, lemon juice and cinnamon.

Apples cooked for 25 minutes

They’ve cooked for 25 minutes and the whole house smells glorious.

Applesauce

Applesauce, blended up and ready to eat (or freeze). Yum!

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2 thoughts on “Applesauce!

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