This is a great recipe for those of you who want to make applesauce, but don’t have lots of fancy gadgets at home.
All you need is a pot, a knife, and an apple corer (ok, so maybe there is one little gadget, but you should be able to find it at your local grocery store for just a few bucks).
The secret to applesauce, without any extra tools, is to peel the apples before cooking.
A lot of recipes leave the skins on when cooking the apples, but then the sauce needs to be run through a food mill or popped into a food processor when done cooking. This wasn’t going to work for me, since my family and I haven’t quite moved into our house yet and are still living a very minimalistic lifestyle.
Making applesauce this way will definitely result in a chunkier-style applesauce (which I love). If you prefer a smooth, velvety applesauce then you’ll have to forget everything I just said and finish this off with a fancy tool.
Either way, homemade applesauce is too delicious not to make this time of the year. It’s also a great way to welcome the fall weather that will soon be headed our way, all while making your kitchen smell insanely amazing.
So tell me… are you a chunky or smooth applesauce lover? Have any tips of your own when it comes to making homemade applesauce? I’d love to hear from you guys down in the comments below!
- 3 lbs. apples the sweeter the apple the better
- 1.5 cups apple cider no added sugar
- 1 cinnamon stick
- A big slice of lemon peel
- Peel, core, and cut apples into hearty chunks (about 8 pieces).
- Place apples, cider, cinnamon and lemon peel into a medium to large heavy bottom pot. Turn heat to high and bring to a boil.
- Reduce the heat and simmer for 25-35 minutes, stirring occasionally to help break down the apples.
- Shut off the heat and use the back of a wooden spoon to break down apples to desired consistency. Store in airtight containers in the fridge.
- Makes 4 cups.
I am not much of a cook – though I LOVE your website – and fall is my favorite season. I love fall food and anything with apples. Applesauce is easy to make – even I make it – and much, much better than anything you can buy. My preference is chunky applesauce.
Maybe I missed something, but…where is the actual recipe? 🙂 P.S. I love chunky applesauce!
Donald Antonucci says
I am actually making applesauce today, when I checked my email and saw your email about applesauce made the easy way I thought I would give it a try, only problem is. where is the recipe?
Loula Gregg says
The peels contain most of the nutrients. Here’s a possible way to get those nutrients. Chop the peels into small pieces and add to apples. If you want to dispose of them after cooking you can put the peels in a large tea ball or a tied piece of muslin to keep them separate from the apple mixture as it cooks.
I can’t wait to make this. Do you usually use the same type of apples? I was planning on using Pink Ladies.
I use any apples I have on hand. Pink Ladies would be great!
I never measure anything when I make applesauce, but I love it chunky. I use a mix of apples to blend the flavors — Jonathons, Macintosh, a couple of Delicious and Granny Smith if I have them on hand. I like to add apple pie spices to it…..cinnamon, cloves, a little nutmeg…. I cook it down until it’s nice and thick and tastes like apple pie without the crust.
Hi Dani, thousand thanks for the recipe. It is really our favourite one. I tried 2 others with unpeeled apples, but both turned out not that yummy like yours. I also love it not only because of the little chunks in it but also because my little son can easily eat it and he is actually obsessed with it like his mummy :-). I made your apple sauce 3 times in the last 4 weeks and always used a great variety of apples which I get from our local farmer’s market here in Frankfurt. The light cinnamon flavour is just right and the sauce is soooo delicious. Again, many thanks for the easy recipe.
So great to hear Andrea!! Thanks for letting me know.