New recipes

Apple Sauce

Apple Sauce

Ingredients

  • 6 Pounds apples, peeled, cored, rough chopped
  • 1 Cup water
  • 2 Tablespoons fresh lemon juice
  • 1 Cup light brown sugar, firmly packed
  • 1 Tablespoon cinnamon

Directions

Combine the apples, water, lemon juice, and brown sugar in a large stockpot, bring to a simmer and cook over medium heat, stirring occasionally, for 25 minutes.

Taste and adjust sweetness with additional sugar, if needed.

Ladle hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles with a wooden skewer.

Wipe rims, add lids, and secure bands until the fit is fingertip tight. Too tight a lid prevents air bubbles from escaping during the canning process.
Process jars in boiling water for 20 minutes.

Remove jars and cool.

Store your apple sauce in a cool dark place for up to one year.

Nutritional Facts

Servings4

Calories Per Serving569

Folate equivalent (total)22µg6%

Riboflavin (B2)0.2mg10.5%


Homemade Applesauce

Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.

apples, peeled, cored, and cut into 8 slices

apple juice or apple cider

cinnamon, more or less to taste

Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste

  1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. 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!

Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.

Okay, so not necessarily on those last few items.

But it is really easy to make!

And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.

* Make silver dollar applesauce pancakes. Whoa. The flavor.

* Make muffins like My Mom's Muffins. Tremendously good!

* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!

* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.

* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!

* Make regular French toast and top with a big spoonful of applesauce.

* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.

You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.

You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?

Great. I&rsquom so glad you do that, too!

Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.

You basically need all the apple flesh you can get!

Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.

Throw them in a pot big enough to hold them&hellip

Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.

Next up: Squeeze in the juice of a lemon&hellip

And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!

Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.

And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.

Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.

Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.

The apples should be partly broken up, partly still intact, and very soft and tender.

Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.

Not that I&rsquom particular or anything.

To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.

This has been a public service announcement.

Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.

This is sort of in between: No huge chunks, but just a nice applesauce texture.

Now, you can just store it in a bowl, covered in the fridge&hellip

Or you can use a wide-mouth funnel&hellip

To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.

You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!

This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.


Homemade Applesauce

Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.

apples, peeled, cored, and cut into 8 slices

apple juice or apple cider

cinnamon, more or less to taste

Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste

  1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. 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!

Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.

Okay, so not necessarily on those last few items.

But it is really easy to make!

And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.

* Make silver dollar applesauce pancakes. Whoa. The flavor.

* Make muffins like My Mom's Muffins. Tremendously good!

* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!

* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.

* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!

* Make regular French toast and top with a big spoonful of applesauce.

* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.

You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.

You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?

Great. I&rsquom so glad you do that, too!

Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.

You basically need all the apple flesh you can get!

Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.

Throw them in a pot big enough to hold them&hellip

Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.

Next up: Squeeze in the juice of a lemon&hellip

And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!

Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.

And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.

Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.

Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.

The apples should be partly broken up, partly still intact, and very soft and tender.

Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.

Not that I&rsquom particular or anything.

To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.

This has been a public service announcement.

Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.

This is sort of in between: No huge chunks, but just a nice applesauce texture.

Now, you can just store it in a bowl, covered in the fridge&hellip

Or you can use a wide-mouth funnel&hellip

To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.

You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!

This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.


Homemade Applesauce

Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.

apples, peeled, cored, and cut into 8 slices

apple juice or apple cider

cinnamon, more or less to taste

Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste

  1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. 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!

Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.

Okay, so not necessarily on those last few items.

But it is really easy to make!

And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.

* Make silver dollar applesauce pancakes. Whoa. The flavor.

* Make muffins like My Mom's Muffins. Tremendously good!

* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!

* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.

* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!

* Make regular French toast and top with a big spoonful of applesauce.

* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.

You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.

You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?

Great. I&rsquom so glad you do that, too!

Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.

You basically need all the apple flesh you can get!

Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.

Throw them in a pot big enough to hold them&hellip

Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.

Next up: Squeeze in the juice of a lemon&hellip

And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!

Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.

And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.

Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.

Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.

The apples should be partly broken up, partly still intact, and very soft and tender.

Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.

Not that I&rsquom particular or anything.

To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.

This has been a public service announcement.

Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.

This is sort of in between: No huge chunks, but just a nice applesauce texture.

Now, you can just store it in a bowl, covered in the fridge&hellip

Or you can use a wide-mouth funnel&hellip

To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.

You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!

This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.


Homemade Applesauce

Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.

apples, peeled, cored, and cut into 8 slices

apple juice or apple cider

cinnamon, more or less to taste

Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste

  1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. 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!

Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.

Okay, so not necessarily on those last few items.

But it is really easy to make!

And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.

* Make silver dollar applesauce pancakes. Whoa. The flavor.

* Make muffins like My Mom's Muffins. Tremendously good!

* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!

* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.

* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!

* Make regular French toast and top with a big spoonful of applesauce.

* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.

You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.

You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?

Great. I&rsquom so glad you do that, too!

Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.

You basically need all the apple flesh you can get!

Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.

Throw them in a pot big enough to hold them&hellip

Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.

Next up: Squeeze in the juice of a lemon&hellip

And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!

Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.

And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.

Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.

Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.

The apples should be partly broken up, partly still intact, and very soft and tender.

Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.

Not that I&rsquom particular or anything.

To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.

This has been a public service announcement.

Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.

This is sort of in between: No huge chunks, but just a nice applesauce texture.

Now, you can just store it in a bowl, covered in the fridge&hellip

Or you can use a wide-mouth funnel&hellip

To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.

You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!

This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.


Homemade Applesauce

Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.

apples, peeled, cored, and cut into 8 slices

apple juice or apple cider

cinnamon, more or less to taste

Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste

  1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. 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!

Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.

Okay, so not necessarily on those last few items.

But it is really easy to make!

And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.

* Make silver dollar applesauce pancakes. Whoa. The flavor.

* Make muffins like My Mom's Muffins. Tremendously good!

* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!

* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.

* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!

* Make regular French toast and top with a big spoonful of applesauce.

* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.

You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.

You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?

Great. I&rsquom so glad you do that, too!

Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.

You basically need all the apple flesh you can get!

Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.

Throw them in a pot big enough to hold them&hellip

Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.

Next up: Squeeze in the juice of a lemon&hellip

And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!

Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.

And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.

Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.

Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.

The apples should be partly broken up, partly still intact, and very soft and tender.

Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.

Not that I&rsquom particular or anything.

To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.

This has been a public service announcement.

Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.

This is sort of in between: No huge chunks, but just a nice applesauce texture.

Now, you can just store it in a bowl, covered in the fridge&hellip

Or you can use a wide-mouth funnel&hellip

To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.

You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!

This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.


Homemade Applesauce

Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.

apples, peeled, cored, and cut into 8 slices

apple juice or apple cider

cinnamon, more or less to taste

Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste

  1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. 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!

Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.

Okay, so not necessarily on those last few items.

But it is really easy to make!

And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.

* Make silver dollar applesauce pancakes. Whoa. The flavor.

* Make muffins like My Mom's Muffins. Tremendously good!

* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!

* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.

* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!

* Make regular French toast and top with a big spoonful of applesauce.

* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.

You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.

You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?

Great. I&rsquom so glad you do that, too!

Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.

You basically need all the apple flesh you can get!

Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.

Throw them in a pot big enough to hold them&hellip

Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.

Next up: Squeeze in the juice of a lemon&hellip

And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!

Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.

And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.

Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.

Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.

The apples should be partly broken up, partly still intact, and very soft and tender.

Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.

Not that I&rsquom particular or anything.

To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.

This has been a public service announcement.

Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.

This is sort of in between: No huge chunks, but just a nice applesauce texture.

Now, you can just store it in a bowl, covered in the fridge&hellip

Or you can use a wide-mouth funnel&hellip

To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.

You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!

This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.


Homemade Applesauce

Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.

apples, peeled, cored, and cut into 8 slices

apple juice or apple cider

cinnamon, more or less to taste

Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste

  1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. 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!

Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.

Okay, so not necessarily on those last few items.

But it is really easy to make!

And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.

* Make silver dollar applesauce pancakes. Whoa. The flavor.

* Make muffins like My Mom's Muffins. Tremendously good!

* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!

* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.

* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!

* Make regular French toast and top with a big spoonful of applesauce.

* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.

You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.

You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?

Great. I&rsquom so glad you do that, too!

Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.

You basically need all the apple flesh you can get!

Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.

Throw them in a pot big enough to hold them&hellip

Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.

Next up: Squeeze in the juice of a lemon&hellip

And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!

Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.

And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.

Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.

Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.

The apples should be partly broken up, partly still intact, and very soft and tender.

Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.

Not that I&rsquom particular or anything.

To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.

This has been a public service announcement.

Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.

This is sort of in between: No huge chunks, but just a nice applesauce texture.

Now, you can just store it in a bowl, covered in the fridge&hellip

Or you can use a wide-mouth funnel&hellip

To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.

You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!

This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.


Homemade Applesauce

Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.

apples, peeled, cored, and cut into 8 slices

apple juice or apple cider

cinnamon, more or less to taste

Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste

  1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. 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!

Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.

Okay, so not necessarily on those last few items.

But it is really easy to make!

And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.

* Make silver dollar applesauce pancakes. Whoa. The flavor.

* Make muffins like My Mom's Muffins. Tremendously good!

* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!

* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.

* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!

* Make regular French toast and top with a big spoonful of applesauce.

* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.

You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.

You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?

Great. I&rsquom so glad you do that, too!

Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.

You basically need all the apple flesh you can get!

Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.

Throw them in a pot big enough to hold them&hellip

Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.

Next up: Squeeze in the juice of a lemon&hellip

And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!

Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.

And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.

Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.

Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.

The apples should be partly broken up, partly still intact, and very soft and tender.

Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.

Not that I&rsquom particular or anything.

To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.

This has been a public service announcement.

Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.

This is sort of in between: No huge chunks, but just a nice applesauce texture.

Now, you can just store it in a bowl, covered in the fridge&hellip

Or you can use a wide-mouth funnel&hellip

To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.

You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!

This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.


Homemade Applesauce

Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.

apples, peeled, cored, and cut into 8 slices

apple juice or apple cider

cinnamon, more or less to taste

Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste

  1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. 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!

Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.

Okay, so not necessarily on those last few items.

But it is really easy to make!

And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.

* Make silver dollar applesauce pancakes. Whoa. The flavor.

* Make muffins like My Mom's Muffins. Tremendously good!

* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!

* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.

* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!

* Make regular French toast and top with a big spoonful of applesauce.

* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.

You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.

You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?

Great. I&rsquom so glad you do that, too!

Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.

You basically need all the apple flesh you can get!

Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.

Throw them in a pot big enough to hold them&hellip

Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.

Next up: Squeeze in the juice of a lemon&hellip

And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!

Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.

And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.

Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.

Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.

The apples should be partly broken up, partly still intact, and very soft and tender.

Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.

Not that I&rsquom particular or anything.

To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.

This has been a public service announcement.

Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.

This is sort of in between: No huge chunks, but just a nice applesauce texture.

Now, you can just store it in a bowl, covered in the fridge&hellip

Or you can use a wide-mouth funnel&hellip

To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.

You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!

This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.


Homemade Applesauce

Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.

apples, peeled, cored, and cut into 8 slices

apple juice or apple cider

cinnamon, more or less to taste

Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste

  1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. 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!

Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.

Okay, so not necessarily on those last few items.

But it is really easy to make!

And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.

* Make silver dollar applesauce pancakes. Whoa. The flavor.

* Make muffins like My Mom's Muffins. Tremendously good!

* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!

* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.

* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!

* Make regular French toast and top with a big spoonful of applesauce.

* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.

You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.

You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?

Great. I&rsquom so glad you do that, too!

Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.

You basically need all the apple flesh you can get!

Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.

Throw them in a pot big enough to hold them&hellip

Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.

Next up: Squeeze in the juice of a lemon&hellip

And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!

Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.

And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.

Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.

Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.

The apples should be partly broken up, partly still intact, and very soft and tender.

Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.

Not that I&rsquom particular or anything.

To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.

This has been a public service announcement.

Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.

This is sort of in between: No huge chunks, but just a nice applesauce texture.

Now, you can just store it in a bowl, covered in the fridge&hellip

Or you can use a wide-mouth funnel&hellip

To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.

You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!

This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.