Let’s Get (Apple) Sauced…

Last fall’s apple season in the Northeast was less than stellar.  Apples have been hard to come by, and those that are available are expensive. 

Typically, I make a lot of  batches of homemade applesauce throughout the apple season.  And sometimes I will actually can some applesauce to enjoy throughout the  winter months, but that didn’t happen this year, and I’ve missed it!

Applesauce is simple to make, and many of you probably have made it many times before.  But if you haven’t made your own sauce, you don’t know what you are missing. 

Depending on the type and sweetness of the apples you use, you can even skip adding sugar to homemade sauce which makes it all natural, and healthier than most jars you buy in the grocery store.

This recipe will make about 2 cups of applesauce.  I like to be a bit adventurous and use different types of apples for sauce from time to time.  This batch was made with Empire apples.  I really like the flavor of the sauce from this type of apple.

Remember, if you  mix more than one type of apple together when making applesauce, they will need to have very similar textures because some apples are harder and cook down at a slower rate than others.  This will overcook the softer apples if you cook them together.

This recipe makes about 2 cups of sauce.

Peel, core, and thinly slice 4 apples.  Place the apple slices in medium saucepan and add 3/4 cup of water.  Cover the saucepan and cook on low heat until apples become tender – stirring and mashing with a fork occasionally.  If you notice that you need more water, add about a 1/4 of a cup more until the apples are thoroughly cooked.   Remove the sauce from the heat and spice to your liking. 

I like to add a dash of cinnamon, or a few Red Hots Cinnamon Candies.  If the apples aren’t quite sweet enough, add a package of sugar substitute.  Serve it warm, or chilled.

Do you ever make applesauce from scratch?