The thought of making applesauce used to turn me off completely. All that peeling, slicing, and coring of apples made me a regular purchaser of “store-bought- applesauce” as we called it. Then one day, no doubt after buying a jar of very expensive organic applesauce for snacks, I thought to myself:
“What if I don’t do all that peeling, slicing, and coring? What if I just skip all those tedious steps and chop the apples in half and toss them in a big pot? What would happen if I made the easiest applesauce ever, put it in containers, and froze it?”
Well, I did just that and it worked out fine. It was better than fine – it’s great according to my family and neighbors who I’ve forced to eat it. I’m done making applesauce for this year. I just finished my third batch and I’m out of containers! My plan is to now focus on apple pies.
There is a lot of stirring that goes along with making applesauce. I haven’t figured out how to eliminate that part but just keep the stove on low and plan to hang out in the kitchen for several hours.
Easiest Applesauce Ever
- Apples – any variety – I used 5 gallons for this recipe and once they cook down, you can even add more. You can use fewer apples but just use less water and sugar.
- 4-cups water
- 1 lemon, juice of
- 1-2 cups sugar
- 2 cinnamon sticks
1. Rough chop the apples so they’re at least in half. If you can get someone else to do the chopping, I highly recommend it.
Cut out the rotten sections that worms have clearly enjoyed. Those wormy apples go to the backyard chickens.
2. In a large pot, add apples and 4-cups of water. This pot isn’t the best for making applesauce in but it’s my biggest one. Applesauce burned to the bottom of it and I used baking soda and vinegar to get the stubborn burned parts off.
2. Add sugar. I like to begin with 1-cup of sugar only and see if it needs more. Go by taste depending on your apple variety. Stir.
3. Add cinnamon sticks and spices to pot and let the apples cook for several hours on low with the top on the pot. Keep stirring.
4. Once the apples cooked down, you can add more to the pot and let them cook down. Add nutmeg and cloves, begin by adding 1-2 teaspoons and taste then adjust if you’d like more. More stirring.
5. Once the applesauce is completely cooked and apples are cooked down, let the applesauce cool.
6. Get your colander ready by placing it inside a large bowl.
A large colander with big holes is fine to use. Don’t use a colander with small holes because the applesauce will take too long to strain.
7. Carefully pour applesauce into colander. It splashes so wear an apron.
8. Use the back of a ladle to push the applesauce through the holes.
9. Once the applesauce has been strained, put it in clean containers with plenty of head space if you’re going to freeze it.
10. Freeze or have it for dessert. It’s so good!
- I like Wholesome Sweeteners organic sugar. It’s a great price at Costco, it’s organic and it’s not refined.
- I freeze the applesauce once it’s cooled but make sure to leave a little head space in the container. When foods freeze, they expand and we don’t want a big mess to clean up in our freezers.
- After running the applesauce through the colander, I put what remains in my compost bin. My backyard chickens don’t get it because it has sugar in it.
- You can use an immersion blender to smooth out your applesauce if you’d like to but this is one of those extra steps and not really necessary.
- You don’t have to rush your applesauce into containers. I didn’t get my applesauce into containers right away and let it cool overnight. It was fine.
- I think this version of applesauce must be healthier to eat than removing the peel, etc. We all need more fiber in our diets!
A PDF version of this recipe is here: Easiest Applesauce Ever
What’s your favorite thing to do make with apples?
A very special thank you to all of my neighborhood friends who shared with me their abundance of apples. Thank you.
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