It’s Foodie Friday! We have an easy recipe that will save the day if you are a little overzealous with your apple picking this fall. Homemade applesauce is really easy to make and you can use just about any kind of apples. Making your own allows you to control the consistency to your liking. We make ours unsweetened-the natural sweetness of the fruit is great on its own! One of our favorite ways to enjoy applesauce is with pork chops or pork loin.
2 tsp cinnamon
1/4 tsp nutmeg
Note: recipe may be easily doubled or tripled. Just be mindful that it can be more difficult to thoroughly stir larger quantities to prevent burning.
Peel, core, and slice the apples. A peeler, corer, slicer makes quick work of this part and is worth it if you are making a larger batch. The smaller you slice the apples the more quickly they will cook.
Put apples and about half a cup of water in a large pot and cook over medium low, stirring frequently, until apples soften, break down, and turn into a sauce. If it seems like apples may start to burn, turn down the heat. Depending on the size of the pot, how many apples you are using, and how small you cut them this can take 30 minutes or more.
You may leave the sauce chunky or purée to desired consistency using an immersion blender (preferred method) or by carefully blending in batches in a food processor or blender. Safety note: leave plenty of room in the bowl of the food processor or blender when puréeing hot applesauce (fill no more than halfway). Leave off the center piece of the blender top or the feeder tube of the food processor and cover with a folded kitchen towel. This allows steam to escape so you don’t have a dangerous explosion of molten applesauce.
Add cinnamon and nutmeg and stir well. Taste and add more spices if desired.
Serve warm or cold. Applesauce can be easily canned or frozen.