Amazing Apple Sauce

This is so easy, and so amazingly better than what you get in the store that I can hardly believe it.  I have always thought I should make my own apple sauce and apple butter as with apples in particular, I prefer organic and it’s HUGELY expensive.  Commercial applesauce also doesn’t taste all that great in my opinion.

It was a staple on my plate as a child and I was very adept at spreading it out enough that it looked as though I’d actually eaten a good portion of it.  Blecch.  To be honest, it made me gag.  But, homemade is another story.  So when I found an Oh She Glows recipe for apple butter in the crock pot, and too many apples after both my husband and I bought apples on the same day, I thought I’d try apple butter.  I ended up with amazing applesauce.

apple in corer
For this recipe I got to whip out the old apple corer.  Gear enhances the experience, don’t you think? ;-)

After roughing up a mixture of the apples I had on hand (just Fuji and Gala – all getting a little old).  Note the peels are still on.  I hate extra work that reduces the nutritional value of the end product.  (Great excuse, huh?)

evidence of slaughter

I filled the crock pot with a splash of apple juice at the bottom to prevent sticking.  I think water would be fine.  Angela Liddon recommends apple juice and I had some, so that’s what I did, and left them to cook for about 6 hours.  I turned my old crock pot from high to low and back several times, but it is a pre-historic crock pot.  You might have a more medium temp that will cook without burning.

mashing

Once your apples are very tender.  Smush, bash, mash, pulverize and otherwise maul your nice complacent, soft apples into something resembling chunky apple sauce.  Here is where the departure takes place.  You can thin your mixture by letting it continue to cook for awhile with the lid off, or you can just go with this stage, which is what I did.  It will depend on what kind of apples you used and how juicy they were.  At this point, also add some spices.  I added cinnamon.  No sugar, no salt, just a little cinnamon and a pinch of cloves.  Probably about 1 tsp of cinnamon.  You could add a touch of ginger or nutmeg or allspice if you like.  Just start low and add if you need more.  Again, the line between apple sauce and apple butter may be one of sweetness for you, or of consistency, but either way, you are in the drivers seat of this baby, so just make it how you like it Sister!

Once you’ve mashed and are pleased with the consistency, you can whiz it up in the blender.  (Depending on the thickness you could probably do it in a food processor as well – but I haven’t tried that yet.

applesauce in vita mix

I just love the cosmic Vita Mix shots.  Looks like a geothermal pool of bubbling calcium salts, or a galaxy spinning off into the Vita-Verse…  Or like really smooth and creamy apple sauce.

Place this delicious concoction in a mason jar and it’s worthy of the county fair!

in jar

Kudos to those of you who thought of this a long time ago.  It was an AHA, followed by DUH! moment for me to give this a whirl.  And I am so glad I did.  Just the kind of simple, yet special preparation to dress up a holiday feast or a regular meal!

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46 responses

    • I think we will try a chunky version next – I think you are right it will be a lot like pie filling – and so much better for you without the crust ;-)

    • There is no comparison, is there? My son once (lied) told a babysitter once that we made applesauce from scratch every night for dinner – he was about 6 – and so they mashed up apples and added a little cinnamon and sugar. That was good as well!

    • It’s funny I didn’t even consider the chunk factor, but there have been so many comments, I’m going to try both not whizzing it up and blending half and mixing back in some chunk. So glad you stopped by!

  1. Pingback: Sunday Snippets

  2. Your applesauce looks delicious. I always like mine a little bit chunky for texture too :) I like the idea of keeping the skins on both for nutrition and flavour.

    • You don’t even notice the skins. I took some of the chunky mashed out tonight and mixed it into the blenderized… it was really like apple pie filling.

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