Easy applesauce recipe1
When life hands you lemons, you make lemonade. But, when life hands you apples, you make applesauce. Lots of it. Because of the generosity of one of our neighbors, we were recently inundated with a LOT of apples – enough to fill a large, 102L storage tote. Many of these were bruised and battered, so naturally, they were perfect for this easy applesauce recipe. This recipe has no sugar added, so the natural flavor of the apples (be they sweet or tart) shines through.
Now, this recipe makes about 3L (or 3 quarts) of applesauce, so it’s great if you’ve got a surplus of apples in the form of a really great grocery deal, or you have or know someone who has an apple tree. It’s a great way to process a lot of apples relatively quickly since the cooking time is only 25 minutes. The most time-consuming part however, is in the peeling, coring and cutting of the apples. If you’ve got a lot of apples, I highly recommend getting one of them fancy corer/cutter apple contraptions! ;)
- Enough apples to fill a 6L (6 quart) stock pot (about 12-15 lb of apples, depending on how bruised your apples are) – peeled, cored and cubed
- 5 cups water
- Juice of 1/2 lemon
- 4 tsp cinnamon
- 1 tsp salt
- 1/4 tsp nutmeg
- To a 6L (6 quart) stock pot, add your apple chunks, water, lemon juice, cinnamon, salt and nutmeg, and heat on high until boiling.
- Reduce heat to low and simmer for 25 minutes or until apples become soft. Make sure to stir occasionally to prevent the apples from sticking to the bottom.
- Blend with a stick blender to a fine puree consistency, or use a potato masher for a chunky-style applesauce.
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