What’s Cooking Wednesday: Homemade Applesauce
Today’s recipe is so simple I hesitate to even call it a recipe: 2 ingredients & a little time are all it takes to make delicious homemade applesauce.
My parents have 6 apples trees, so growing up we had an abundant supply of apples and fresh applesauce was frequently on the menu in the fall and winter.
Applesauce is a great way to use some apples that may be a little past their prime – ones that are bruised or starting to wrinkle. You probably won’t see anything like that in the apples you buy at the store, but at an orchard you can probably buy what they call “seconds.”
Seconds are apples that are less than perfect visually – maybe not be ones you want to slice & eat fresh, but they are good for cooking & baking…including homemade applesauce! Of course you could use the better looking apples, too. You will just pay a little more for them because they’re pretty.
- 5 medium apples
- 1/4 cup water
- Peel and chop your apples using your preferred method. I just use a knife for a small number – but you could use a fancy crank peeler or even chop your apples in a food processor.
- Pour 1/4 cup of water in a medium sauce pan
- Add your chopped apples & cook on medium heat, stirring occasionally until apples chunks are soft (my small batch of 5 apples took about 30 minutes, a larger batch would take longer).
- Remove from heat & mash with a potato masher. You can also run it through a blender for smoother applesauce. I like mine “rustic” & slightly chunky.
- Serve warm or cold. Add cinnamon if desired. You could also add sugar, but I think the fruit is sweet enough all by itself.
- Store in the refrigerator. Can also be frozen for later.
5 apples = about 1 cup of applesauce
- Apple Varieties: sweet varieties like Yellow Delicious, Jonathon’s & Galas make good applesauce. I would avoid some of the tarter varieties like Red Delicious & Granny Smith.
- You can really use as many apples as you want, just use a bigger pan. You will only need 1/4 cup of water even for a large batch. The water just keeps the apples from sticking to the bottom of the pan until they start to cook down and release some juices.