If you have never made or tasted homemade applesauce, you are missing out. Applesauce is not a hard thing to make, but you do have to allow plenty of time to get the job done. That time is normally better when you have a lot of apples and a group effort.
Homemade applesauce invokes a memory for me of the first experience I had making applesauce with a trunk load of apples. My brother-in-law has multiple apple trees on his property and the apples were going to go unused, so we picked and picked and picked some more until luggage was in the back seat and the trunk was full of apples. We shared large numbers of the apples with friends and family, and we still had enough to make multiple large batches of applesauce.
We set up a card table in the kitchen and enjoyed visiting while we cleaned, peeled, cored and cut the apples. It was a group effort and a fun time visiting in the kitchen. We took my mother-in-law’s recipe and altered it based on how sweet or tart the apples were. This allowed the finished product to have a nice sweetness and extra flavor with the cinnamon we added.
This is a great time of year to get good apples from the orchard and make some homemade applesauce. It makes a great homemade gift!
When you cook together you create lasting memories, and I will always think of our trunk full of apples (and the fun we had in the kitchen) when I think of applesauce.
36 medium apples
1 cup of sugar
1/2 Tbsp cinnamon (or more to taste)
1/8 tsp Kosher salt
Clean, peel, core and cut the apples into slices.
Place the prepared apples in large pot and cook down until the apples are breaking down (very soft). You can then use and immersion blender to blend the apples into applesauce. If you don’t have an immersion blender, use a regular blender to blend this in batches.
This base recipe was intended for sweet variety apples, so you will need to taste and adjust the sugar depending on the type of apples you use.
When we use the organic granny smith apples from my parent’s house, it requires much more sugar to balance the tartness of the apples.
Place the applesauce back on the low setting and cook until it reaches the consistency you desire. If you plan to freeze it, I would suggest making it slightly thicker so when it thaws its not too watery.