Prep 15 mins
Cook 20 mins
Very tasty applesauce that's easy! Why buy processed when you can make it? I often make this up and freeze in small containers to use up those apples that are just past their prime. This recipe has very little sugar in it and you can always use Splenda instead if you like.
- 8 apples, peeled, cored & sliced (I use whatever is in my fridge)
- 236.59 ml water
- 29.58-44.37 ml sugar (to taste)
- 4.92 ml cinnamon
- 0.25 ml ground cloves (optional)
- Put apples and water in saucepan.
- Cover and bring to boil.
- lower heat and simmer, stirring occasionally for 20 minutes.
- Stir in sugar, cinnamon and cloves (if using).
- Cook until all sugar is dissolved.
- Serve warm or let cool.
I doubled this and got 12 1/2 pint jars, which I canned with a hot-water bath method. I used apples from out own tree, which are a pie apple, so not sweet. I was looking for a low-sugar recipe because I used the applesauce to bake with, as a fat replacer, and didn't want the extra sugar in it. Turned out great. Made for Fall 2012 PAC game.
We love it. I used 8 gala apples, a couple of which were pretty big. I kept spritzing my apples with fresh lemon juice as I peeled and sliced them, and that hint of lemon came through in the end. Yum. We don't like sweet applesauce, so I just used 1 T. sugar. I used my stick blender for a uniform consistency; my 8 year old has complained that it's still "lumpy" but maybe I can tweak it next time for his taste. Otherwise, the rest of us think this is wonderful!!
This came out very well, though I only did a half-recipe. Loved the flavors and the smell of these apples cooking on the stove; the sugar amount was just right. Thanks for a great fall recipe PennyG! Made for FALL 2008 PAC.