I’ll be the first to admit, that I’m a bit prejudiced when it comes to applesauce, and this one is no exception. I never really cared for the store-bought, over processed kind. There was usually a serious absence of texture and flavor more often than not, and I couldn’t taste the love. I know that sounds corny, but it’s true. Once you go through the process of making applesauce, you’ll understand what I’m talking about, and you won't be able to go back to store-bought either.
This recipe is for you mom. And for me.
This is going to be a smaller batch of applesauce that I’ll be making today, but the recipe is pretty easy to double or triple depending on your needs. I used two (2) pounds of Granny Smith apples for my applesauce.
Other Ingredients:
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Water
- Brown Sugar
Peel your apples (carefully!) and set them aside. Don’t worry if there are any brown spots from bruising on the apples. Using a sharp knife, quarter the apples. Remove the seeds and the core area from the apples. Once quartered, chop the apples into small slices.
Place the two (2) pounds of prepared apples into a medium to large sized stock pot. Pour in ¾ cup of water. Next, measure out one (1) tablespoon of cinnamon, one (1) teaspoon of ground nutmeg, and ½ teaspoon of ground cloves. Mix the spices, water and apples together using a wooden spoon.
Turn the stove on high enough so that the water boils, but the sugar and spices don't scorch. Once the water has reached its boiling point, turn down the heat and add ¾ cup of brown sugar. The sugar should not be packed, but loose in the measuring cup. Stir in the sugar with the apples and spices.
Cover and simmer on medium-low heat for 30 min. Keep an eye on the apples so that the sugar doesn’t burn on the bottom of the pot. I tend to stir my apples every 5-7 minutes to make sure everything is okay.
When 30 minutes have passed, test your apples by pressing down on them with your wooden spoon gently. If the apples cut easily with your spoon, turn off the heat and get your masher. If they need a little more time, that okay. Just cover them (make sure there’s still a little liquid in the pot) for another 5 minutes and test again. *Note-the cook time is the same no matter how big your batch gets!*
Take your masher and press through your apples until the desired consistency is reached. I like my applesauce to be on the more rustic side, so I keep some of the apple bits whole. Taste your applesauce and adjust the spices as needed (adding more cinnamon is common, but this batch didn’t need any).
Enjoy your homemade applesauce hot right away, or you can store it in an airtight container in the fridge for up to a week.
