how to : applesauce

Posted on October 14, 2012


Making applesauce is so stupidly easy. There really is no good excuse to buy it at the store, unless you can’t get apples where you are, or don’t have a stovetop, crock pot, or even a hot plate for christssake.

Also, if you continue to cook down your applesauce, you’ll be making apple butter. I’ve never done this, but I plan on trying it shortly.

I’ve tried different ratios of liquids to apples but have found about 3-4 apples about a pound and 1/4 cup of liquid. It’s a good thick sauce.

I’ve made it in the past using apple cider instead of water. Or adding a bit of vanilla extract to the liquids for a slightly different flavor.

makes about 1-1/2 to 2 cups applesauce

3-4 apples (1lb) peeled, cored and sliced
1/4 cup water
scant pinch of salt
1- 1-1/2 tablespoons sweetener –to your taste*

Put in 2 qt saucepan, bring to simmer, cover and cook on a slightly liwer heat until apples are smushy. Removed from heat, and mash rest of apples that didn’t cook down into a sauce all by themselves.

*I’ve used everything I have for sugars (white, brown, light brown, turbinado) but have yet to try honey to sweeten. Any of the types of sugar listed above work just fine.