Recipe courtesy of Elizabeth Levesque
Just the thought of a bowl of warm, homemade applesauce makes my mouth water. I have a lot of fond memories of my kids when they were little, eating warm applesauce on cold mornings (think snow days). It is very simple to make, plus you control how much sugar goes in. Depending on the type of apples you use, you may not need to add any sugar at all.
Applesauce can also be used to cut the fat in baked goods by replacing as much as half the fat, but beware…replacing all the fat in baked goods can sometimes result in a rubbery texture. You can make a big batch of applesauce on the weekend and freeze it for later, and Applesauce Cake is delicious. Enjoy!
*This is more a formula than a recipe. Regardless of the number of apples used, the process remains the same.
- Start with a pot of water, make sure there is plenty of water to cover all the apples you want to cook. Don’t worry about there being too much water because you will pour the extra off before you cook the apples.
2. Peel, core and chop your apples into uniformly small pieces and place them in the water to keep them from turning brown. When you have peeled, cored, and chopped as many apples as you want, pour off most of the water, leaving just enough to separate the apple pieces.
3. Cook the apples on medium-high and at a low boil for about 15 minutes, or until the apples are very soft. Remove from the heat. At this point you can drain off a little more water, if necessary.
4. Use a potato masher to break up the chunks of apple. If you prefer a chunky applesauce, a potato masher may be all you need.
5. If a smooth applesauce is what you prefer, pour the apples and liquid into a blender or food processor and whirl (it took 7 pulses to get mine as smooth as we like it).
6. Taste the applesauce and add sugar if needed. At this point, if I am making this just to eat, I add cinnamon. If you are making it to use in a recipe, you might prefer it plain. I did go a little overboard on the cinnamon, that’s why mine turned out so brown, but man is it good.