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!
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
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!