Homemade Apple Sauce
If you’ve never made homemade apple sauce before, you will be amazed by how easy it is! The hardest part is prepping the apples, but once you get passed that just throw it in a pan and let it cook!
Servings: 3 cups
- 3 lbs apples cored and roughly chopped into 1-2" chunks (about 6 medium) *See note
- 1/3 cup water
- 2 tablespoons sweetener (sugar, honey, or maple syrup)
- 1/2 teaspoon cinnamon
- 1 teaspoon apple cider vinegar or lemon juice
- Peel, core and chop the apples into 2″ chunks. In a medium Dutch oven or large stainless steel saucepan, combine the apple chunks, water, maple syrup and cinnamon. Cover and bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally, until the apples are tender and falling apart, about 15 to 20 minutes.
- Remove the pot from the heat. For chunky applesauce, use a potato masher or the back of a sturdy spatula or wooden spoon to break it up to your desired consistency. For smooth applesauce, blend it in your food processor or with an immersion blender.
- Stir in the vinegar. Adjust to taste as necessary—for sweeter applesauce, stir in more sweetener; for more spice, add more cinnamon; for more complexity, add another teaspoon of vinegar.
- Serve warm or chilled; let it cool to room temperature before covering leftover applesauce and storing it in the fridge. Leftover applesauce will keep well in the refrigerator for about 1 week, or for months in the freezer.
*Note: Varieties like Gala, Golden Delicious, Granny Smith work well – depending on how sweet or tart you want it!
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