How to Make Applesauce from Scratch

So…turns out I get a little excited by fall produce at the farmer’s market.

Like…buying 12 pounds of apples excited. And then contemplating buying more. Until my boyfriend points out what a ridiculous idea that is, and how am I ever going to use all these apples?

Enter applesauce.This stuff is so much better than anything you will buy in a store (isn’t that always the case with homemade?). It’s fresh, has an amazing rainbow of bright apple flavors, and is delicious on pork, as a snack, or baked into cakes.

This recipe makes enough to freeze, and enough to last a week or so in your fridge, so you can enjoy appley freshness well into winter.

Ingredients:

  • 6 pounds of apples, peeled, cored and quartered – I used a mix of Sweet Sixteens, Cortlands, and Haralsons. I personally like to mix apples in my applesauce, it gives the sauce more complexity in the flavor, but it works just as well with one variety!
  • 2 cinnamon sticks
  • 4 strips of lemon peel from one lemon
  • Juice of half a lemon
  • 1/3 cup brown sugar (this can be adjusted based on your preferred sweet-factor)
  • 1 cup of water
  • A dash of salt

Directions:

1. Put all ingredients in a large stock pot and bring to a boil. Reduce the heat and simmer for about 30 minutes, or until the apples are very soft and breaking apart.

2. Remove the lemon peel, and cinnamon sticks. Using a potato masher, mash the apples into the consistency you prefer. I like mine slightly chunky, but you can use a blender, and blend in batches if you prefer a smoother sauce.

3. Continue simmering on low heat if your applesauce is a bit more runny than you like. Otherwise, let it cool and serve at room temperature, or refrigerate, or freeze.

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