I can’t believe how easy it is to make applesauce! I know. I know. You seasoned applesauce-makers are probably thinking, “Dude, you’re an idiot, it’s just apples, some stuff and a little heat.” File this one under: Things I should have started doing a long, long time ago.
So, how did I finally arrive here? I tend to go overboard at the farmer’s market. Being that close to such fresh produce makes me lose all sense of scale. Suddenly huge bags of chestnuts and bunches and bunches of rhubarb are items I simply must have. Forget the fact that I haven’t ever roasted chestnuts before, nor have I baked with rhubarb. Doesn’t matter. I’m like a Black Friday shopper when it comes to the farmer’s market.
Anyway, a few weeks ago, I ended up bringing home way too many apples. Normally this wouldn’t be a problem, but I’m still sorta dieting, so baking an apple pie or some apple crisp was out of the question.
What was I going to do with all these apples? Applesauce for my son!
What you will need:
- 4 large apples (I used five smallish ones)
- 1/2 cup water
- up to 1/4 cup sugar
- 1/2 teaspoon cinnamon
Mom It Down!
Peel, core and chop up your apples. They can be all different sizes! You’re gonna mash the suckers later.
Add the apples, water, sugar and cinnamon to the saucepan.
Cover and cook for 20 minutes on medium heat stirring occasionally.
Remove from heat. Mash them up.
You’re done! You have fresh applesauce. Serve it straight away and treat it as a dessert, or chill it and serve it to your kid as a snack. So good!
PLEASE NOTE: If there’s a great deal of water left over after they’re done stewing, pour a bit out. I emptied a bit of water. You want to leave some liquid; it will thicken up a bit later. But use your best judgement. Pouring out some of the liquid will not take away from the flavor. Trust me on that one!
If you buy one of those fancy peelers, this recipe is an absolute cinch. Like, it’s so easy, you’re going to start feeling terrible EVER buying store-bought applesauce again.
I haven’t messed with this yet. It’s really quite great on its own, however, I think I will cut way back on the sugar next time and see how it goes. It’s not super sweet, but I think the apples and cinnamon might stand on their own. Or maybe I’ll go with just a couple of tablespoons of sugar. I’m also thinking brown sugar might be something to try, but not nearly as much.
And believe me you, there will be some bourbon added to this in the future. I was worried about serving it to Emory with a bunch of booze in it, so this one has been approved for those 21-years and younger.
Please enjoy! And for those of you that have been making homemade applesauce all along: WHY DIDN’T YOU EVER TELL ME?