October 7, 2011: Homemade Applesauce Recipe

Making your own applesauce is so incredibly easy I’m surprised that so many people opt for the convenience of buying a jar at the store. I used to do that and often found that it didn’t get used up quickly enough and I’d have to toss half the jar when it got moldy. When I make it from scratch, I can make just enough for the night’s dinner and not have to worry about leftovers.

Because all apples have varying degrees of sweetness, there’s not a set amount of sugar to add (and really any variety of apples works fine for making sauce, tart or sweet). Try putting in a small amount, such as a quarter cup, first and then tasting. You can always add more but you can’t take it out if you get the sauce too sweet!

Homemade Applesauce

One apple per person (2 apples for 2 people, 3 apples for 3 people, etc.)

1 T. butter per 2 apples (optional)

Water

Squirt of lemon juice

Sugar

Dash of cinnamon

Peel and core the apples. Cut into large chunks. Melt the butter in a saucepan and add the apples. Add enough water to just cover the apples about halfway (you don’t want too much or the sauce will be too watery; however if this happens just cook it down further). Add remaining ingredients. Cover and cook over low heat for at least 20 minutes. Applesauce is done when the apples are tender. Taste for sweetness and add sugar, if necessary.

The applesauce can be served chunky, mashed slightly with a potato masher, or pureed in a blender, depending on what texture you prefer.