Applesauce is one of life’s little pleasures. As the apples cook, it releases their natural sugars and the taste is akin to apple pie filling.
I prefer to make applesauce at home instead of buying the jarred stuff. My family loves the chunks of apple slices throughout. It feels more mature than the babyfood-ish puree. Plus, I can control the amount of sugar in mine.
About the sugar – you can actually test out your own levels and find something that works for you. This is a very easy recipe to change modify. I have a friend that takes out the brown sugar completely and just adds 100% apple juice to it until it reaches her desired consistency! The 1/2 cup brown sugar in the recipe is there because it tastes most like what you’d find on the shelf.
- 6 pounds Apples
- 1 cup Apple Juice
- Fresh Squeezed Lemon Juice (from 1 whole lemon)
- 1/2 cup Brown Sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- Peel and core all of the apples.
- Cut the apples into 8 slices.
- Add the to a saucepan with the juices, sugar and spices.
- Cook on low for 20-25 minutes until the apples are tender, stirring occasionally.
- Allow the mixture to cool for 10-15 minutes, and then carefully transfer to a blender.
- Puree to your desired consistency. My family likes to have it with a few bits of apple, but you can process it until smooth if you prefer. Using a funnel, pour the applesauce into mason jars and refrigerate.