A Chapter from the Autumn Almanac: Applesauce

Again inspired by a sudden excess of perishables, I learned something new last week:

Applesauce is ridiculously easy to make at home.

It’s so easy that I actually almost added steps just to make it feel more like I was doing something.  Granted, for my first applecookin’ experience I stuck with the bare essentials – but it doesn’t take much to spice it up!  Add garam masala for an eastern twist…or some berries for a tart touch!  I’ve also spent a good deal of time contemplating how to most efficiently incorporate bacon into my applesauce.

Whether you keep it simple or go nuts, I promise: if you buy yourself a bushel of apples, set aside an hour or two and do this, you’ll never go back to store bough applecrap again!

How to Make Yummy Applesauce in an Hour or Less

I used about 1 1/2 to 2 pounds of apples bestowed upon me by the ancient heirloom trees out on my Aunt’s property:

I managed to enlist some assistance from my lovely boyfriend in peeling, coring and quartering the apples (thanks to a bribe of hockey and Chex Mix), which was the only real labor involved:

Just add 3/4 cup water (you could also use apple juice or cider), along with 1 clove and 2 star anise (totally optional, but classic add-ins), cover and heat!  Let the apples simmer for 15-25 minutes until they’re nice and soft.

Using an immersion blender, or via batches in a normal blender, combine the apples with 1-2 tablespoons of cinnamon and 1-2 teaspoons nutmeg until you reach your desired sauciness:

I prefer my applesauce unsweetened (aren’t apples sweethearts enough?!), but if you would like, go ahead and add any kind of sweetener you prefer be it sugar, honey, agave nectar…what have you!

I ate this stuff faster than a constipated grandpa, so I didn’t really have any left to preserve.  I stuck a small container of it in the freezer (it freezes wonderfully!) in case of emergency, but otherwise packaged it into small jars for snacks at work – yum 🙂

If you’d like to preserve, please follow the USDA instructions found here, processing in a boiling water canner for 15 minutes for half pints and pints or 20 minutes for quarts.

Happy autumn!

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2 thoughts on “A Chapter from the Autumn Almanac: Applesauce

  1. I use garam masala AND a vanilla bean in my applesauce. It’s a great flavour mix! ANNND a great way to sweeten is with fresh orange juice.

    Your sauce looks lovely! I hope you’re having a great autumn!

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