Recipes · Side dishes
Homemade Applesauce
AI-written · not yet kitchen-tested
Applesauce needs only apples, a splash of water and a little patience. It can be made chunky or smooth and goes well with pancakes, potato pancakes and rice pudding.
Homemade Applesauce
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1 kg (2.2 lb) tart apples e.g., Granny Smith or Braeburn
- 100 ml (3.4 fl oz) water
- 1 tbsp lemon juice
- 1 cinnamon stick optional
- 2 tbsp sugar to taste
Method
- Wash the apples, quarter them, remove the cores and cut the apples into rough chunks. The peel can stay on; the sauce then turns pink, but it must be pureed finely.
- Put the chunks in a pot with the water, lemon juice and cinnamon stick. Bring to a boil covered, then cook over low heat for 20 to 25 minutes, until the apples fall apart. Stir occasionally.
- Remove the cinnamon stick. For chunky sauce, mash with a potato masher; for smooth sauce, puree with an immersion blender or press through a sieve.
- Sweeten to taste, but do not make the sauce too sweet. Ripe, sweet apples often need no sugar at all.
Tip: In the refrigerator the applesauce keeps for about 4 days. To preserve it, fill it hot into clean jars, close them and process them in a water bath for 30 minutes at 195 °F (90 °C).
Tip: A mix of tart and sweet apples gives a rounded flavor.