The Best Homemade Applesauce
So simple, yet deliciously pleasing!
My husband, Sam, grew up eating my mother-in-law, Tammy’s delicious, homemade applesauce. She would layer it in a pyrex dish with an oatmeal and brown sugar dough, sprinkled with almonds and cinnamon sugar. And give the kids the extra applesauce to snack on. No wonder he has such fond memories!
My attempt at making her famous “Porridge Pie” was a disaster—probably because my applesauce was too thin. Perhaps one day I’ll brave it again and Tammy will let me share the recipe with you all! (What do you say, Mom?)
I tried to find a version of applesauce with a little less sugar, and this one from The Neelys was perfect. The first time I made it, I didn’t buy cinnamon sticks and it was still delicious.
If only I could get the same happy hubby from all the complicated, detailed dishes that I painstakingly attempt!
Maybe it’s the simplicity—resulting in less kitchen craziness that he really appreciates.
What you will need
I learned a much easier and faster ways of peeling, coring, and slicing apples from Stephanie Jaworski on The Joy of Baking.
First cut the apple in two, to the right of the core. Lay apple down on flat side and cut away flesh to the right of the core. Repeat until left with only the core. Use a small paring knife or potato peeler to peel the apple pieces and then slice into 1/2-inch pieces.
- 4 large Fuji apples (or Golden Delicious)
- 3 large Granny Smith apples
- 1/2 cup apple juice, no sugar added (or 200ml Trader Joe's Kids Reduced Calorie Apple Juice Drink)
- 1 large lemon, juiced
- 1/4 cup light brown sugar (not packed), plus more to taste
- 2 cinnamon sticks (if you don't have any just increase the ground cinnamon to 1/2 teaspoon)
- 1/4 teaspoon ground cinnamon
- Dash fresh ground nutmeg (optional)
- Put apple juice, lemon juice, sugar, and cinnamon sticks in a large, heavy bottomed saucepan. I LOVE using my Dutch Oven for this.
- Peel, core, and cut apples into 1/2-inch thick slices. (See Notes below.); Work with one apple at a time and add to the pot, stirring to coat with lemon juice mixture so they don't turn brown.
- Bring to a boil over medium heat; cover with a lid and reduce to a simmer.
- Cook for about 30 minutes over low heat, stirring often, until apples are fork tender. (A fork should slide into them easily, but they shouldn't be mushy.)
- Remove cinnamon sticks and discard.
- Mash with a potato masher, and stir in the 1/4 - 1/2 teaspoon ground cinnamon and dash of nutmeg.
- If required, add more sugar to taste.
- Delicious warm, room temperature or cold!