Fresh Homemade Applesauce

Another fall favorite has arrived at the farmers’ market! Beautiful, organic, red delicious apples! Five pounds came home with us!

Another couple of pounds each of gala and honey crisps came home with us as well. What to do with ten pounds of apples? Didn’t have to ponder this for long. Since my son gets his wisdom teeth out this week, applesauce it is!

After washing all the apples, the next step is to core them all. Thank goodness for the person who invented the handy little tool to do this. If I ever questioned whether this purchase was a smart one or not, I won’t anymore.

Next?? Peel them all. No cool tool for this, just a plain old vegetable peeler. You don’t have to be meticulous with this step, a little skin won’t hurt anything.

Now they need to be quartered and into a pot they go. Larger ones may need to be cut smaller than quarters.

The juice of two lemons and their peels also go into the pot. I used the vegetable peeler to peel the lemons so the pieces are easy to fish out.

Add in one three-inch piece of cinnamon, a whole nutmeg which has been cracked in half, one cup of sugar, one cup of brown sugar, and two cups of water. Put onto the stove top over high heat and bring to a boil. Once boiling, reduce heat, cover and simmer for thirty to forty-five minutes.

The picture doesn’t quite capture it, but after the right amount of time, the apples will start to break down. Today’s batch took about forty-five minutes. Turn off the heat. At this point, fish out the lemon peel, cinnamon and nutmeg.

At this point, I chose to deviate from most of the recipes I have seen online. The majority of the recipes I read while researching called to mash the apples with a potato masher until the desired consistency. More power to the people with the wrist and arm strength to do this! I cheated, perhaps, and got out my immersion blender. Took about three minutes to reach the texture I wanted.

All that is left is to serve it up and enjoy. The beauty of making it yourself?? You can adjust the sweetness as you wish and you know exactly what is going into it. I added the cinnamon and nutmeg in while cooking. This step could be skipped and you could just sprinkle ground cinnamon and nutmeg over the applesauce at the end. The best part? The flavor is far superior to the stuff in the jar! Don’t believe me? Try it for yourself!

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About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

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