A Fresh Take on Applesauce: Tart, Tempting, and Easy Peasy!
Prepared apple puree
Steer clear from that saccharine, pulpy mess lurking in grocery store aisles and take the reins on a truly delectable applesauce, bursting with tart undertones and just the right amount of natural sweetness. Dress up latkes, delight in it with some braised pork, or indulge simply on its own. Explore even more innovative ways to use applesauce.
Servings: 8-10
Difficulty: Breezy peachy
Total Time: 1 hr 10 mins
Goodies You'll Need (6)
- 3 pounds of crisp apples (approximately 6 large ones), such as Fuji, Winesap, Gala, or Granny Smith
- 2 cups of apple cider, apple juice, or good old H2O
- 1 cinnamon stick (optional)
- 1/4 cup granulated sugar (if you fancy a sweeter kick, add honey or sugar)
- A pinch of salt to taste
- 1 tablespoon of freshly squeezed lemon juice (for a punch of flavor)
Instructions
- Texture Decision Time Wanna go for smooth sailing or keep it chunky? Here’s the lowdown:
- Smooth applesauce: Core and chop the apples coarsely, leaving the peel in tact.
- Chunky applesauce: Peel, core, and chop the apples coarsely.
- Throw 'em into a large, heavy-bottomed saucepan.
- Bring it to a Gentle Boil Add the apple cider, juice, or water, and the cinnamon stick (if you're feeling frisky). Heat that bad boy over medium heat until it reaches a gentle boil.
- Simmer Down and Stir Adjust the heat to medium-low and let it simmer gently for 20 to 30 minutes. Stir occasionally and ensure them apples ain't burnin'!
- Breakout Session Once the apples are incredibly tender and can be mashed into a chunky sauce with some elbow grease, turn off the heat. Remove the cinnamon stick (if you went with that option). Allow it to cool for a few minutes, then season it with sugar and salt, giving it a squeeze of that zesty lemon juice.
- Smooth Operator If you're after smooth sailing, let the mixture chill until it reaches room temperature. Using a food mill fitted with a medium disk, sift it through the mill to create a luscious puree. Going for a chunky texture? Simply mash it up with a wooden spoon to achieve your desired consistency. Chill out and enjoy.
Optional Add-Ins and Tips:
- Switch up the apple varieties for a balanced flavor with sweet apples (Fuji, Gala, Golden Delicious) and tart apples (Granny Smith, Braeburn, Pink Lady).
- If you're cooking on the stove, use about ½ cup of water to prevent sticking.
- Don't forget to remove the cinnamon stick before consuming!
- Store your homemade applesauce in the fridge for up to 5 days or freeze it for later enjoyment.
This versatile method lets you enjoy chunky or smooth applesauce depending on your taste and texture preferences!
- The granulated sugar in the applesauce recipe can be replaced with honey or sugar if you desire a sweeter applesauce.
- The instructions for chunky applesauce involve peeling, coring, and coarsely chopping the apples before cooking them.
- The recipe includes an optional tablespoon of freshly squeezed lemon juice, which adds a punch of flavor to the finished applesauce.
