This post is written primarily for people, like myself, who were previously unaware of just how simple homemade applesauce is to put together.
I was just reviewing a recipe that calls for applesauce and knowing we had none in our fridge or pantry, I looked no further than just outside our kitchen window where our honey crisp tree stands laden with scads of deep red apples. Problem solved.
I grew up “helping” my mom make applesauce, every fall. Her process seemed so much more involved than this although honestly, I have no clue how she made hers. I was mostly interested in manning the wooden mallet of the chinos she used that magically turned mushy apples into a sweet autumn treat that we enjoyed year round.
A few weeks ago Scott put some of this together and I was amazed at the simplicity of the process. This afternoon in mid-October I decided to give it a go myself and the results were delicious.
This is going to taste great in that new recipe that I’ll be putting together shortly, and it tastes just as great as a side or a snack. The measurements of this recipe are not precise because it’s more of a method than a recipe and it is all tailored to your tastes.
Do yourself a favor and pick up some tree-fresh apples. Grab a sauce pan, a few spices and a lemon and maybe just a little sugar. You’re going to be amazed at the wonderful taste and how easily this applesauce comes together. -Dan
- 4-5 medium sized apples peeled and cored.
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 pinch ground nutmeg
- juice from ½ lemon
- 1 tablespoon sugar
- Place all ingredients in small sauce pan over medium-high heat, cover and bring to simmer.
- Reduce heat and continue to cook, stirring occasionally with wooden spoon.
- Cook and mash applesauce to desired consistency.
- Serve warm, if desired.
- Store unused portion in airtight container in refrigerator.
Consider a small amount of honey in lieu of sugar for sweetener.