I absolutely LOVE homemade applesauce! It’s so easy to make that I wonder why I don’t do it more often. I inevitably make it every year to use up the rest of my apple picking bounty, and this year is no different. Some people get really opinionated as to what type of apples are best to use in applesauce. I say whatever you have on hand will work perfectly! For this batch I used a combination of Ginger Gold, McIntosh, Gala, Honeycrisp, and two other varieties that we picked at a local orchard but I forget what they’re called.
Eat it plain for breakfast or a healthy snack, or use it as a topping for Pumpkin Pancakes or waffles!
Yield: about 6 cups
Time: 35 minutes total
1 cup apple juice (or apple cider)
½ cup brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
t tbsp. lemon juice
1. Wash, peel, and core the apples. Cut into bite-sized chunks and place in a large pot.
2. Whisk together the apple juice (or cider) with the brown sugar, cinnamon, ginger, and lemon juice. Pour over the apples. Cover the pot and simmer over medium heat for 25 minutes, stirring occasionally, until apples are tender.
3. Using a potato masher, coarsely mash the apples. If you prefer your applesauce to be smooth, purée using an immersion blender or a regular blender with a kitchen towel over the vent to allow steam to escape. Part of what I love so much about homemade applesauce is the rustic chunkiness of it, so I leave some larger pieces of apple in mine.
4. Allow to cool before storing in glass jars or bowls. Store in the refrigerator for up to 10 days.
Note: It’s irresistible served over vanilla ice cream with a drizzle of caramel syrup. YUM!