This time of year you might have a few extra apples lying around. If you’d like to try making some applesauce, I love these two recipes. One is for simple applesauce and the other is for spicy applesauce. The cooking process is the same. Sometimes I process and can the applesauce so I can store it on the shelf, but if you only have 6-10 apples you can probably keep the 1 or 2 jars you’ll get right in the fridge and eat them over the next few weeks. They go great with many dinner entrees.
Approximate Cooking Time:
Ingredients for Simple Applesauce:
Ingredients for Spicy Applesauce:
cinnamon apple extract (optional)
Peel and core the apples and cut them into small pieces, removing any rotting spots. Put the apples in a large saucepan, turn the heat to medium-low or low, and add the remaining ingredients. For the simple recipe, for every 4 apples, add 3/4 c. water, 1/4 c. white sugar, and 1/2 t. cinnamon. For the spicy recipe, for every 4 apples, add 3-4 T. lemon juice, 1/4 c. brown sugar, 1/4 c. white sugar, and as much lemon peel, cinnamon, cloves and cinnamon apple extract as you wish. The more spices you add, the more spicy the applesauce. Cover the apples and continue to cook. As the applesauce cooks, try the apples and adjust the flavor as necessary. Stir constantly and do not raise the heat too high.
Cooking the apples.
It will take a long time for the apples to cook down to the right texture for good applesauce. You might be surprised how much the apples cook down.
When the apples are done, process them in a hot-water bath to can them or put them in the fridge and consume over the next few weeks.
I used about 8 apples and filled 2 pint-sized jars. As a side note, sugar is necessary if you are canning fruit. If you eliminate too much of the sugar you can lose your seal or get mold growing in your fruit. If you want to make a low-sugar variant of this recipe, consult a known recipe for the appropriate substitutes and proportions.
Canned products make great gifts!