Nothing beats the taste of homemade applesauce, and it’s so easy to make! I’ve come to depend on having a large batch on hand and appreciate its versatility. It can be used for breakfast, mixed with oatmeal or granola; dinner, served with pork tenderloin; and it’s sweet enough for dessert, paired with fruit and a dash of cinnamon.
The only time consuming part of this recipe is peeling the apples, but it’s also a mindless task that you can do while watching TV. So it’s like Netflix and Chill, pioneer style. You can do it. The rest of the time is relatively hands off while you let it cook. And nothing makes your house smell better than a huge pot of simmering apples. Heavenly!
Homemade applesauce stays fresh in the fridge for about 2 weeks. So if you’re making a large batch at once (which is the best way to go), freeze half of it and it will keep for up to 2 months.
// RECIPE //
- 3 pounds apples (about 8), peeled, cored and cut into 8 slices
- 1/2 cup apple juice or apple cider
- juice from 1/2 of a lemon
- 1/4 cup brown sugar, packed (optional)
- 1/2 teaspoon cinnamon (more or less to taste)
- Peel, core and slice apples.
- Combine all ingredients in a large pot and bring the liquid to a boil. Cover and reduce heat to medium-low. Stir occasionally until apples are very soft and falling apart, 25-30 minutes.
- Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining.
- Let cool, then transfer apple sauce to airtight containers.