Homemade applesauce -– tastes great and no sugar needed

Growing up, I’d look forward to walking through the woods to a nearby abandoned cow pasture behind my house to sample dozens of apple trees each fall. If I found a good one, I’d collect apples to enjoy throughout the week and if the apple was a dud, I could toss it into the woods.

Apple season begins in late July with the softer varieties and extends into the fall long after the first frost for some hard varieties. If you pay attention in the spring when the apple trees are blossoming, you may be amazed at the amount of apple trees in ditches of roadways. I can’t tell you the number of times I’ve enjoyed a neglected apple tree’s harvest during a long run or bike ride.

Apples galore!

With a kitchen full of huge apples, we had gallons of applesauce made in one evening!

The apples have begun falling, which means a bucket of apples a day keeps the doctor away in our household! If you have or know someone with a mature apple tree, there’s more than enough apples for anything you can think of. Generally, a gallon of apple cider takes about 20 pounds of apples and we’ve made several years’ worth of apple cider from a single tree before composting the rest. There’s only so much apple crisp, apple pancakes, apple oatmeal, apple coleslaw, and apple arugula pizza with can make before we can’t keep up with the number of apples we have! So, the second best way to use up tons of apples is with homemade applesauce. However, I have made as little as a few cups of fresh applesauce to satisfy my hankering to a near industrial production of gallons and gallons of applesauce. Either way, walking into the house imparts a nostalgic aroma.

Homemade is better

Prior to making homemade applesauce, my only point of reference was store-bought. I still remember how repulsed I was nearly twenty years ago, when a friend refused to peel all the boatload of apples I had picked along the roadway. However, I have come to love the wholesome texture of apple peels and chunks over the baby food consistency of store-bought applesauce. In fact, I often hunt for a few extra skins when I’m dishing up my bowl(s). Not only does keeping the peels on save time, but it reduces waste and retains more nutrients and twice as much fiber.

It took me awhile to pinpoint, but whenever I washed down a bite of applesauce with a sip of milk, it felt much more dessert-y. Then Eureka: my mind was enjoying apple crisp topped with vanilla ice cream! So, make some simple applesauce and chase it with a glass of cold milk!

Not only do the chunks in homemade applesauce make it look hearty, but the peels add a beautiful color.

RECIPE

Fill up a pot with a varieties of apples you enjoy, cored and diced into consistent sizes to cook evenly (an apple slicer works perfect). Leave enough headspace so you can stir the apples as they cook. Add one inch of water to prevent burning. Note: A heavier pot is better to prevent scorching. Turn the stove on medium-high. After the water begins to boil, reduce the heat to maintain a simmer. Stir the apples every five minutes until the apples are soft (the amount of time depends on the size of your pot and type of apples). Make sure to scrape the bottom of the pot to prevent apples from burning.

The apples will naturally break into smaller chunks and create a sauce, but if you prefer a smoother consistency, use a food mill (which will also remove the peels) or blender. Note if you peel the apples prior to cooking, you will likely have a sweeter sauce, even if you use a food mill to remove them. The pectin in the peel may also impart a creamier consistency.

If desired, add a sprinkle of cinnamon. If you’re using tart apples, add brown sugar to taste or use the sauce for baking or mix into pancake batter or oatmeal. Refrigerate, can, or freeze the sauce.

Related:

Apple Cider - Pressed for Apples