Homemade Apple Sauce
Fall is here and on a beautiful Sunday afternoon, you and your family decide to go to the orchard to get some apples. Here’s a fun fact; there are over 7500 varieties of apples grown throughout the world and 2500 are grown in the United States alone… that’s crazy!
Anyway… you’re back home with your baskets full of apples and now what? You could roll up your sleeves and bake apple pies like my Apple Cheese Pie or Apple Cheese Soufflés, Oatmeal Apple Cookies, make apple jams and while you’re at it, apple marmalade or chutney. Another thing you can make is my Homemade Apple Sauce.
Apple sauce is easy to make and it should be a staple in anyone’s kitchen for a few reasons. First, apple sauce is great to enjoy as is for a healthy snack. It’s also a healthy choice for cutting down on cholesterol and fat in baking because you can use apple sauce as a substitute for oil, butter and eggs. Apple sauce can also be used in sauces.
Here’s a little kitchen tip I’d like to point out…
I wouldn’t add any sugar until you taste it. Most of the time, the sweetness from the apples should be enough for your homemade apple sauce. If you think it needs it, add a little and taste it again until you’re satisfied with the sweetness. I would certainly avoid adding any sugar if you’re making apple sauce for toddlers. They’ll have enough sugar in their lifetime without starting now!
Enjoy this whole food at its best!
Bon Appétit!
NOTE: For variation add a little ground cinnamon, a pinch of dried ginger, cloves or nutmeg. You can also add freshly grated orange or lemon zest.
To learn how to do canning, click on this link… How to Do Home Canning
Here are more great canning recipes for you to enjoy…
– Bread & Butter Pickles
– Pickled Jalapeño
– Sweet & Savory Homemade Ketchup
– Strawberry Jam with Orange Zest
– Spicy Red Pepper Jelly
– Mango Chutney
and for even more canning recipes, click on this link… Recipe Category • Canning
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Homemade Apple Sauce
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Ingredients
- 6 large apples, (such as Gala, Golden Delicious, Fuji, Gravenstein), peeled, cored and chopped
- 3/4 cup unsweetened apple juice (substitute water or apple cider)
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1-2 tbsp. brown sugar such as demerara, or to taste if needed
Directions
- Prep the apples and if making a bigger batch, squeeze on a little lemon juice to prevent them from browning.
- In a saucepan over medium heat, add apple juice and lemon juice; bring to a gentle boil.
- Add the apples, reduce the heat to medium-low and cook for 20 minutes or until they are soft, stirring often. Cover with a lid the last 5 minutes of cooking.
- Remove from the heat and mash mixture until desired consistency is reached using either a fork, potato masher, immersion blender or transfer to a food processor.
- Taste the sauce and if needed, add sugar to taste. It can also be substituted with a little ground cinnamon, freshly grated lemon or orange zest, a splash of lemon juice or Calvados, a pinch of ginger, cloves, nutmeg or a little butter.
- Transfer to an airtight container and transfer to the fridge for up to a week or in the freezer for a month.
- If making a larger batch, canning is the way to go. Pour into sterilized jars, then 15 minutes in a hot water bath for pint-sized jars or 20 minutes for larger jars.
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