With my name being Autumn, you just know that Fall is one of my favorite times of year. Living in Arizona, this is especially true, because it means I can finally turn of my air conditioner, open the windows and my electric bill drops to under $200. Fall is also my favorite season because it brings lots of excuses to bake. Pancakes have turned into pumpkin pancakes. Fresh rolls are being made multiple times a week. And I have baked loaves of Pumpkin Apple Spice Bread at least 4 times this season already. When Sprouts had apples on sale this past week, it was the perfect excuse to make homemade applesauce. Years ago, I made this recipe, and canned it for gifts, in large mason jars. My cousin texted me the day after Christmas to tell me how yummy it was, he had eaten the whole jar.
The recipe calls for 6 lbs of apples. I used Macintosh and Granny Smith for a nice tart/sweet combo. Golden Delicious also mixes well with Granny Smith. To get started, grab a large stainless steel stockpot. Peel, core and chop up your apples. Add the chopped up apples to your stockpot with just enough water to keep them from sticking. I used 1 cup of water. It will look like you need to add more. Trust me. Don’t add more. It will be enough.
Stirring often, bring to a boil and cook apples for 10-20 minutes. Time will depend on which apples you chose. You will see in the pictures below, the macintosh (a softer apple), broke down much faster than the granny smith. When your apples are all very soft you have two options. One, you can transfer your apples to a food processor/blender and puree until smooth. Or two, you can use a potato masher to mash your apples. I prefer option 2. It leaves the applesauce a little chunky. Plus you can do it right in your stockpot and not have to dirty anymore dishes.
If you pureed your applesauce, add it back to the pot. Add in your sugar, cinnamon, nutmeg and lemon juice. Bring back to a boil, and stirring often, simmer for about 5 minutes. Taste and adjust sugar as needed. My family likes to eat the applesauce hot. Add a dollop of dairy-free whipped cream and it tastes just like a crust-less apple pie. YUM!
- 6 lbs apples I used Macintosh and Granny Smith
- 1 cup water
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup sugar or more to taste depending on your apples
- 1 tbsp lemon juice
Peel, core and coarsely chop your apples. Place in large stainless steel stockpot with 1 cup of water. Stirring often, bring to a boil over medium heat.
Reduce heat and stirring occasionally, boil for 10-20 minutes. At first it will seem like you need to add more water. But as the apples break down, they will release juice which will make the applesauce come together. Softer apples will break down faster than more crisp apples.
When apples are very soft, transfer to a blender/food processor and process until smooth. For a chunkier applesauce, use a potato masher to mash potatoes to your desired consistency.
Return apples to stockpot. Add sugar, spices and lemon juice. Stir well to combine. Bring to a boil and gently simmer for 5 minutes. Taste and add more sugar if needed. Enjoy warm with a dollop of dairy-free whipped cream for a delicious dessert.