It’s apple season, guys. Picking apples has been a fall tradition for me and my family since I can remember, and it is always accompanied by standard apple dishes: apple crisp, apple pie, and, of course, apple sauce. The nice thing about applesauce is that if you make too much, you can easily freeze it to save it for later. It’s a great way to use up the extra apples you have when you inevitably pick 100 times more than anyone could ever need.
(makes as much as you want!)
- Apples (as many as you want)
- Sugar (optional)
- Lemon juice (optional)
1) Peel and core apples, and cut them into small chunks – this is most easily done with an apple corer, but you can also just use a knife. Peeling is optional, but I’ve made applesauce without peeling before and prefer it with less/no peel.
2) Put the apples into a large pot, and add enough water to nearly cover them. Cover and simmer for 15 minutes on medium high heat.
3) Add cinnamon to taste (I used approximately 3 teaspoons), as well as sugar or lemon juice, if desired. I did not use these ingredients, but you may want sugar if you have particularly tart apples, or lemon juice if you have particularly sweet apples.
4) Mash the apples down using a potato masher or other large utensil, then cover and simmer for another 15 minutes.
5) Mash the apples down again if the sauce is too chunky for your preference, remove from heat, and eat!
Tastes great by itself, on oatmeal, in cereal, with granola, or…you know, however else you normally eat applesauce. This isn’t exactly a novel dish, but it is super easy to make!