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.
