Saturday, March 20, 2010

Homemade Applesauce

Peach and pear applesauce cooling on the stove.

I fondly remember eating warm, homemade applesauce growing up. My Grandma was the best at it. She'd put a bowl of still steaming hot apples on the table and I just couldn't wait to dig into them. They were chunky yet smooth. Warm yet just as good cold. And always so sweet and delicious.

1- 3 pound bag of your favorite apples (any red variety works well, green tend to be too tart), peeled, cored and sliced thin or cubed into 1/2 inch pieces

Optional ingredients:
1 large can sliced peaches in light syrup
1 large can sliced pears in light syrup

Pour the peeled, cored and cubed/sliced apples into a big pot. Add in 1 can of sliced peaches (including juice) and 1 can of sliced pears (drain this one). This is optional but it does add a nice flavor and texture. If you choose not to add the canned fruit, add in 1/4 cup water to the apples.
Cover and simmer on medium low for about 1 hour, stirring occasionally. The apples should be mushy and tender. If you stir it briskly with a spoon, they should start to break up.
When they have reached the desired consistency, mash then up with a potato masher, fork, spoon, or hand mixer (I prefer the potato masher) until they are (again) to your desired consistency. We like ours a little chunky still but you can get them as chunky or smooth as you like.
Dip up into containers and chill, eat warm, or freeze. This does freeze really well. This recipe makes about 4 of the containers seen in the picture above.
Get creative with the ingredients! Strawberries, pineapple, honey. I would love to come up with a cherry version but haven't yet figured that out.
I do have to be honest, I have done the math on this recipe and it is actually cheaper to buy jarred applesauce at the store. But it tastes so much better home made! :o)

1 comment:

  1. I always thought apple sauce would be hard to make for some odd reason! Thank you for posting this. I will be trying this out.