Community Pick
Homemade Applesauce
photo by Dawnab
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
5 cups
ingredients
- 4 lbs red-skinned apples, about 12
- 1⁄2 lemon, unpeeled,sliced
- 2 cinnamon sticks
- 1⁄2 cup water
- 1⁄4 cup sugar
directions
- Core apples and cut into eighths.
- Peel if desired; it's not necessary.
- Place in large, heavy pot with the lemon slices, cinnamon sticks and water.
- Cover and bring to a boil.
- Reduce heat and simmer, stirring often.
- Cook until apples are soft, 15 minutes or so.
- Remove lemon and cinnamon; stir in sugar.
- Put mixture into food processor and pulse until smooth.
- Taste and add more sugar if you like.
- Store in the refrigerator.
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Reviews
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I finally made this today, and it's fantastic! Since I had only 2 lb of apples, I halved the recipe, and for a while, I was worried that 1/4 cup water would not be enough, but all went well, and I have a jar of yummy applesauce sitting in my refigerator now! Thanks Lennie, now I have something to top my pancakes with!
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The coring of the apples took a long time. But, when the applesauce was ready, I was DELIGHTED! Absolutely lovely in taste, I felt like a kid when licking the blender jar towards the finish:) Also, this recipe brought back memories of one of my most favourite desserts known as 'Blushing apple'. I'm now all set to make all sorts of goodies with this delicious yummy applesauce!
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I was so pleased to find a recipe to use some apples that had been bought; and I found to bruised and not very nice to just eat as a snack. This was easy, except the peeling and coring of the apples is a little tedous; but well worth it in the end. Especially since my Mom has recently been diagosed with diabetes; and loves applesauce on her pork, I just had to try and make her some homemade, instead of just going out and buying more. I would also like to say I will definitely make it again; and that it filled a 1 litre jar, and a medium sized jar, with 1/4 cup left over for my Mom to enjoy with her lunch today.
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I went to the orchard with my kids over the weekend and picked apples. I came home and made this recipe, however, because the apples I chose were tart already, I left out the lemon. Yummy. I added 1/2 teaspoon vanilla to my second batch and it was even better! Serve it warm with a little bit of butter and cinnamon. Top with a pie crust cut out baked with sugar and cinnamon. ****** Update: On this year's trip to the orchard we bought Empire Apples which are a bit tart, but I like my applesauce a bit tart anyway. Again,I did not add lemon and this year I added the vanilla as last year and 2 T. of splenda and skipped the sugar. Just fabulous! Also, I purchased a Foley Food Mill so I did not need to peel the apples, or place them in a processor -- huge time savings!
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!