When you have extra apples make Homemade Applesauce! Sure, it’s not expensive at the grocery store and shelf stable until you open it. On the other hand, the apples in the fruit bowl have seen better days. Homemade Applesauce is the perfectly acceptable and sneaky way to still get those apples into the kids!
What are the Best Apples for Homemade Applesauce
Make applesauce with the apples you like best! Any apple will cook down. Use the flavor profile you prefer. If you like tart apples like granny smiths, use those. For a sweeter sauce, use Fujis or Honey Crisp. My wife really likes when I use McIntosh apples. It’s all about what YOU like.
Applesauce Tips
Apple Peels – Don’t worry about a few little bits of missed apple peel. They’ll blend or mash up after cooking
Coring the Apples – After peeling the apples core the apples using a gadget like this or by cutting the apple in quarters and cutting out the core.
Chunky or Smooth Applesauce – The immersion blender makes quick work of breaking down the cooked apples. You can make it totally smooth or as chunky as you like. If you don’t have an immersion blender, simply get out the potato masher and start mashing.
Apple Cooking Time – Different types of apples will cook up faster than others so cooking time may need to be adjusted up or down by a few minutes. You may also need to increase your cooking time if you are using a potato masher instead of an immersion blender so the apples are softer.
Adding Cinnamon – Adding a little cinnamon to gives the sauce a little bit of warmth to it. I like to add a dash or so but add more depending on how much of a cinnamon taste you want.
The Sugar – I find that half a cup of sugar is plenty of extra sweetness to the apples but adjust this and use as much or as little as you like.
Lemon Juice – I add ½ tsp of Lemon Juice to the apples just so there is a little acid in the sauce, not for flavor. Just grab that “from concentrate” you have hidden on the fridge door. Again, this ingredient is optional.
How Long Does Homemade Applesauce Last
Keep the sauce refrigerated in an airtight container. The sauce will last for a week or so.
While it’s easy and affordable to pick up a jar or cups of applesauce at the store, taking a few minutes and making your own is super simple whenever you have extra apples around.
Other Make Your Own Gluten Free Recipes
Gluten Free Condensed Cream of Mushroom Soup Substitute – A Campbell’s copycat version.
Gluten Free Condensed Cream of Chicken Soup Substitute – Another Campbell’s copycat version.
Gluten Free Instant Oatmeal Packets – Homemade easy to make Instant Oatmeal packets.
Gluten Free Garlic and Herb Dressing Mix – A gluten free copycat version of Good Seasons.
Homemade Magic Shell – A fun Ice Cream Topping that’s magical!
Homemade Applesauce with Any Apples
Ingredients
- 1 ½-2 lbs. Any Apples About 4 or 5 medium sized, peeled, cored and cut into quarters or large chunks.
- ½ Cup Water
- 1/3 Cup Granulated Sugar use more or less to taste
- ½ tsp. Lemon Juice, optional
- ⅛-¼ tsp. Cinnamon, optional
Instructions
- Prepare your apples and place in a Dutch Oven or large saucepan.
- Add the water, sugar, and cinnamon (if using) the pot and give it a good stir.
- Bring to a boil over high heat then cover and reduce heat to a simmer.
- Cook for 8-10 minutes until apples soften.
- Remove from heat and puree using an immersion blender or mash with a potato masher
- Eat warm or chilled.
- Store refrigerated, in an airtight container.
Video
Notes
- Apple Peels – Don’t worry about a few little bits of missed apple peel. They’ll blend or mash up after cooking
- Coring the Apples – After peeling the apples core the apples using a gadget like this or by cutting the apple in quarters and cutting out the core.
- Chunky or Smooth Applesauce – The immersion blender makes quick work of breaking down the cooked apples. You can make it totally smooth or as chunky as you like. If you don’t have an immersion blender, simply get out the potato masher and start mashing. Apple
- Cooking Time – Different types of apples will cook up faster than others so cooking time may need to be adjusted up or down by a few minutes. You may also need to increase your cooking time if you are using a potato masher instead of an immersion blender so the apples are softer.
- Adding Cinnamon – Adding a little cinnamon to gives the sauce a little bit of warmth to it. I like to add a dash or so but add more depending on how much of a cinnamon taste you want.
- The Sugar – I find that half a cup of sugar is plenty of extra sweetness to the apples but adjust this and use as much or as little as you like.
- Lemon Juice – I add ½ tsp of Lemon Juice to the apples just so there is a little acid in the sauce, not for flavor. Just grab that “from concentrate” you have hidden on the fridge door. Again this ingredient is optional.
