Never-Buy-Store-Bought-Again Applesauce

This following post is actually imported from my facebook group page: Like Mom Made. It is from March 5, but I figured that it would be a good addition to the site! Enjoy

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So yesterday Gypsy and I went to the "Free Fruits and Vegetables" giveaway and received a dozen delicious Pink Lady apples, among other things. When I got home, I looked at my already full apple basket and asked myself what the heck I was going to do with all those apples before they went bad... It only took me one second to start getting out my huge pot to make applesauce!!!

This is so easy peasy that you will never want to buy store bought applesauce again! The best part is you will avoid the added sugar that most store bought sauces have - using a mixture of sweet and tart apples eliminates the need for any sugar whatsoever!

Ok so I started with an assortment of apples - basically I just used what I had on hand, and I suggest you do the same! If you are buying apples specifically for this purpose, buy what is cheap and what sounds good. I suggest using at least one tart apple, like a granny smith, and a couple naturally sweet apples, like a Pink lady or honeycrisp... The rest can be typical baking apples like red delicious, Jonathan, gala, fuji, or whatever you like.

I used:
1 Granny smith
5 Pink Lady
2 Braeburn

Core your apples. It is up to you if you want to peel them or not. I chose not to peel them for two reasons. A) I wanted to retain as many important nutrients as possible, and B) I wanted to unload the dishwasher before Donovan came home and I needed to start dinner, so it was much easier to just chuck them in the pot.

Cut your apples into chunks. I did fairly big chunks (like the size that an apple slicer gives you but then some cut in half), but you can do what works best for you. The size of your chunks will play a bit of a role in the chunkiness of your sauce. If you want super chunky sauce, make your chunks big. If you want a smooth applesauce (like the store kind) then make them a bit smaller.

Toss them into a large pot and add a cup or two of apple cider. I chose to use cider because I had it on hand, and because I wanted to have an extra punch of flavor. Also, you can reserve the juice like at the end of the recipe and cider makes the juice have so much flavor!!!

You do not want to cover your apples with cider because then they will become far too watery. A cup or two should do it. They will produce more juice while they cook!

Bring to a boil, then reduce and simmer for 10 minutes with the lid on. Check to make sure that your liquid is still there, though I am sure it will be because the apples will be contributing their juices.

You can add cinnamon and other spices at this point if you want... I forgot and did it at the very end and it was still delicious.

After the apples have become very tender (but NOT mushy! Do not cook them to the point where they look like applesauce or it will be a mushy nasty mess!) pull them off the heat and break out your food processor. Using a slotted spoon, spoon the chunks into the bowl of the processor. Once they are all in the bowl, you can add any spices you haven't added yet (I did cinnamon and pumpkin pie spice, since PPS has nutmeg, cloves, and all sorts of yummy goodness in it already). Turn it on and let it work its magic for a few seconds, or until it gets to the consistency that you like. Now if you don't like the thickness, add a little bit of the reserved juice to the bowl. You may want to just stir it at this point so that you don't over process it.

Congratulations! You have applesauce!

So I know my instructions were long, but it is really this easy:

1. Core and cut your apples into chunks.
2. Throw them in a pot with 1-2 cups of apple cider.
3. Bring to a boil and then simmer, covered, for 10 minutes or until tender.
4. Scoop apples into a food processor and process until the consistency you like.
5. Add spices, and cooking liquid if you don't like the consistency.

All done!


Oh yeah, that reserved cooking liquid? I poured mine into an ice cube tray and froze it so I could store it in a freezer bag for any time I want to add a little bit of flavor and nutrients to something I am cooking.