We are fortunate enough to have this little apple orchard not too far from us. Every fall since we have moved to the area I have enjoyed going to the apple orchard to stock up on apples for a few weeks. I seem to have a problem of buying way too many apples when I go to the orchard.
All of the apples look so beautiful, fresh, and juicy that I get really excited. I find it hard to stop loading up my bag. I keep wanting more apples. Before I know it, I have purchased 6 pounds of apples when I only wanted 3 pounds. Whoops!
We do love to eat apples in this Koch household, but there are still only so many apples two people can eat before the apples start to go bad. This is when I know that it’s time to make Homemade Applesauce. It’s quick, easy, and fills your house with all sorts of fall scents.
The hardest part about making applesauce is peeling the apples and chopping them. Aside from that the rest is easy as pie. (Oooh, I wish I had some apple pie right now). All you do is throw everything in a sauce pot and allow it to simmer away for about 20 minutes. Once the apples are tender you mash them up or purée them. Add a little more cinnamon, because of apples and fall, and maybe a hint of coconut sugar, and you’re done!
This Homemade Applesauce is smooth, creamy, loaded with cinnamon, perfectly sweet, and good on just about anything. Enjoy this Homemade Applesauce plain, straight out of the fridge, or on ice cream, yogurt, cottage cheese, stirred into oatmeal; the possibilities are endless!
I hope you give this recipe a try, and if you do be sure to leave a comment and rate the recipe. I love hearing your thoughts! Cheers!
- 2 to 3 pounds apples, peeled, cored, and chopped into 1 inch cubes (use a mix, or one of a kind of any: McIntosh, Honeycrisp, Fuji, Jonathan, Cortland, Golden Delicious)
- ½ cup to 1 cup filtered water (the amount depends on how many apples you use)
- 3 tablespoons fresh squeezed lemon juice
- ¼ teaspoon salt
- 1 cinnamon stick
- 2 to 3 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ to ½ cup coconut sugar (You may not need to use any depending on the sweetness of your apples).
- In a heavy-bottomed, medium-sized stock pot place the apples, water, lemon juice, salt, and cinnamon stick. Cover and bring to a boil. Reduce the heat and simmer uncovered for 15 to 20 minutes, or until the apples are mushy. Turn off the heat. Remove the cinnamon stick and discard it.
- To purée the applesauce you have a few options. You can use a potato masher for a chunkier consistency, or you can use an immersion blender for a really smooth consistency. You can also transfer the applesauce to a blender to purée. Just make sure you only blend half of the mixture at a time. Then you would transfer the blended mixture back to the sauce pot.
- Stir in the ground cinnamon and the nutmeg. Taste the applesauce. If you need sweetener than add the coconut sugar 1 tablespoon at a time until it reaches your desired sweetness.
- Allow the applesauce to cool just enough to handle. Transfer it to mason jars or airtight containers to store in the fridge for up to a week. Store in the freezer for up to 6 months.
- Serve chilled as is, or stir it into yogurt, cottage cheese, or warm oatmeal. The possibilities are endless.