How to: Make Homemade Applesauce

Categories: How To, Recipes

Brooke Viggiano
Someone get Peter Brady out of my head
Apple season is here, and I love me some apples. I am a big fan of baking with them (apple crisp a la mode = heaven), but who knew applesauce was so easy to make? And why didn't anyone tell me until now?

At my sister's suggestion, I gave homemade applesauce a shot this week, and let me tell you -- it couldn't be easier. It's the perfect way to use those leftover apples (besides apple pie, apple cookies, apple cake, apple bread, apple bread pudding, or even just eating the apples). Even better, making homemade applesauce lets me control the amount of sugar and the flavor.

Here's what I do:

Homemade Applesauce

  • 4 apples (any variety, Red Delicious are naturally sweet so less sugar can be used)

  • 2-3 tbsp sugar (I used a touch of regular and a bit of light brown sugar, but Splenda or other sugar substitutes can also be used).

  • ¾-1 cup water

  • 1 tsp lemon juice

  • ½ tsp cinnamon

Peel, core, and chop the apples.

And here's where the mind-blowingly easy part comes in: Combine all the ingredients in a saucepan. Cover and cook over medium heat for 15-20 minutes or until apples are soft.

Allow to cool, then mash with a potato masher or fork until desired consistency.

The end.

Wait, really - that's it? The applesauce is done? Seriously, why have I ever bought that jarred crap from the supermarket? Soooo many questions!

Depending on the ripeness of the apples, you can add more or less sugar; so go light at first, then taste and adjust. You can also play around with the flavor to complement what you're serving it with (at this point I can't get Peter from The Brady Bunch repeating "pork chops and applesauce" out of my head. I'd really like it to go away and sincerely apologize if I passed it on to you). Want a hint of orange? Go ahead. Like nutmeg? Add it. Honey instead of sugar? I won't judge you. The possibilities are endless.

You'll never go back to the generic jarred version again.

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My Voice Nation Help

No, no, no. Do NOT peel and core the apples! Cook them down into mush, then strain through a ricer (mine looks like a witch's hat). The peels and seeds will be separated out, and your applesauce will be an appealing pink. I use Cortlands, but Macintosh will do nicely. I don't add sugar, but will boil down the water left behind until it caramelizes, then mix it in. That's all you need.

Farley Flavors
Farley Flavors

Try replacing the water with cider vinegar, it gives a nice touch of acidity.


Homemade applesauce and lotkes...where my fellow jews at?

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