I’m continuing my week of apples with homemade applesauce. My parents have lots of apple trees and I’m fortunate enough to use them for my applesauce. Last year, we made it with a big fancy machine that squeezes the insides out and catches the skin and core. All you have to do is cut them up, boil them until they are soft, and push them through the machine. It’s a tad bit messy and takes a strong arm to turn the handle, but still makes yummy applesauce.
Supplies for Homemade Applesauce:
- 4 apples
- knife
- apple slicer – optional
- large pot
- blender
- cinnamon
This year, I thought I would try making homemade applesauce using a blender instead. I used 4 apples. I just used what was on hand, 3 green granny smiths and 1 gala. I think it worked out as a great combo with the granny smith’s are tart and no sugar was needed. I peeled them with a knife, but an apple peeler here would be great.
Then I use my trusty apple slicer, which cores it too. Thanks Becca, for the great apple shaped slicer.
Now toss the apples in a large saucepan filled with 1 inch of water and bring to a boil. Turn low and continue to boil until the apples are fork tender. Drain the water out and pour tender apples into a blender. Blend them to a puree. Add a dash of cinnamon and blend again. Give it a taste and see if you need more. If my apples aren’t sweet enough, I’ll sometimes add about 1 tsp of honey.
Pour into bowls and you have a perfect snack for you and the kids. We ate it right away and it was delicious, still warm from the cooking. You can easily freeze a large batch of this if you put it in a freezer safe container, then pull out for later.
{ 5 comments… read them below or add one }
wow! you are all about the apples these days!
I’m on a freeze-veggies-and-fruits kick. This looks like something I could easily do!
i use the corer and cook the apples with the peels on and then proceed to blender or food processor. you never taste the peel and there is more fiber that way. instead of sugar you can add a peach, nectarine, strawberries or raspberries to add a bit of hidden sweetness.
you are giving yourself way too much work! when I make applesauce I add only about a tablespoon or two of water, put the cinnamon on top, put a lid on and simmer for awhile. the apples start to break down on their own, and whenever the rest of the meal is done, i mash them w/a fork or potato masher if it’s a big batch. et voila! no draining or blender clean up!
I ate at a restaurant yesterday where they served cooked apples as a side dish. They’re soft enough to chew, tasted great, and saves one another job (mashing or blending).
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