This week has been super busy with work, admin/marketing, and ergonomics lectures. All that to say, we’re all busy, we’ve all got just a few minutes in our day to get some to-dos accomplished.
I did manage to squeeze out a batch of Gluten-free Azuki Bean Brownies and this Homemade Applesauce out of my schedule, however. It’s always so rewarding when you have a tasty treat to carry you through your day.
And homemade applesauce, what a treat! Not much like it. It satisfies the soul. Well, unless your soul is already satisfied.
Homemade applesauce is one of those things that makes you wonder, after you’ve whipped up a batch, why more people don’t make it at home. It’s so easy to make and so handy to have on hand (great use of the English language there).
Here are some great examples:
* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.
* Make muffins like these Gluten-free Apricot Jam muffins. So satisfying as a snack you’ll want to go for another!
* Make applesauce pancakes. Filling, scrumptious and A+ “wesome”!
* Substitute apple sauce for the oil in many baked goods.
* Mix it in with your soaked oatmeal like this Pear-y Delicious Soaked Oatmeal recipe.
* Spoon warm applesauce over vanilla (or homemade honey-caramel!) ice cream and sprinkle with a little cinnamon. To die for!
* Make Paleo French toast and top with a big spoonful of applesauce.
Yes, homemade applesauce is eazzzz-y. Granted, pears are easiest, but apples are super easy too. I posted a recipe for homemade pear sauce (Pear-y Delicious Soaked Oatmeal recipe) a while back, and I fell in love with it because I didn’t have to peel the pears. That’s my style.
With applesauce most people prefer to peel the skin off the apples. But hey, it’s up to you. If you like it rustic, just cook it for a long time and your applesauce will still come out great.
Here’s the recipe. This recipe makes a whole pot full. You can triple, quadruple, half the recipe…do what you like. Just make sure to enjoy it!
PS…these are some of the best apples to use for applesauce. Put them to the test, and you’re sure to agree:
- 25-30 medium apples or 6 pounds organic apples (I like McIntosh or Braeburn), peeled (if you prefer) and cored
- Juice of 1 lemon
- ½ cup water or apple juice
- 1½ teaspoons cinnamon
- Optional: a tablespoon of coconut oil or butter (adds smoothness)
- Optional: up to ¼ cup maple syrup if apples are tart
- Combine apples, lemon and water in a big pot.
- Cook over medium heat until the apples have softened a bit (about 30 minutes).
- Stir in the cinnamon
- Keep cooking for up to 1 hour over medium heat, stirring occasionally.
- Once the apples have softened a lot, start to mash them with a potato masher. (Alternatively you have transfer to a food processor but be very careful as the apples are very very hot.)
- If you like your apple sauce on the chunkier side, you're all done.
- Taste the apple sauce (careful, it's hot!). If your apple sauce is too tart (especially if you've used granny smith apples), add a bit of maple syrup to sweeten it.
- If you like a smoother, velvety applesauce, cook for 30-45 more minutes over medium, low heat. Also, if you left the skin on the apples, you will want to cook a bit longer. Stir occasionally. It's worth the wait. I love the velvety texture.