Nothing says fall like the scent of homemade applesauce simmering on the stove. One of the best things about making your own food is the ability to control the spices, amount of sugar, and texture of whatever you’re making. We found small bags of apples on sale for 99 cents each in the produce department of our local grocery store. Imperfect or slightly bruised apples make great applesauce!
Here are some of my tried-and-true tips for delicious applesauce:
If you like chunky applesauce, don’t chop your apples into small pieces and cook for a shorter amount of time.
If you love a richer flavored applesauce, use brown sugar and add nutmeg or pumpkin pie spice to the mix in addition to cinnamon.
Try substituting apple juice or apple cider for water as your cooking liquid, but be prepared to reduce your added sugar.
In a hurry? Buy pre-sliced apples at the grocery store and cut them up into smaller pieces.
Don’t have time to watch a saucepan, cook the applesauce in your slow cooker on low!
We followed a printable recipe from North Dakota State University Extension Service. We did add more water and cooked the apples for longer than the recipe called for until we got the texture we wanted.
7 apples, quartered (or put through a corer/slicer)
1/2 cup water
1/4 cup sugar
Wash and then cut apples in quarters. Apples can be peeled, but fiber will be decreased.
Combine apples and water in saucepan. Heat mixture to boiling.
Turn heat to low as soon as the water is boiling.
Cover and simmer over low heat for 15 to 20 minutes or until apples are tender.
Stir occasionally to prevent sticking.
Stir in sugar and heat until sugar is dissolved.
Serving suggestion: Add 1 tablespoon cinnamon and stir before serving. You can adjust the amount to your taste preference.
Note: Additional sugar can be added to increase sweetness. Brown sugar can be used instead of white.
Makes 10 servings.
Per 1/2 cup serving: about 70 calories, 0 grams (g) of fat, 18 g carbohydrate, 8 percent of the daily recommendation for vitamin C, and 2 g fiber.