Have a bit too many apples to keep them safe? Let’s try this Applesauce recipe that will prepare them with coffee for sunny days!

Applesauce doesn’t hide secret ingredients or feel the need to lock itself up in high security lockers so the exact ratio of its ingredients stay hidden from the wide world. Apple sauce is just what it sounds like, a sauce made of apples.

Sure a couple of tasty add-ons can be sprinkled over the steaming pot, like cinnamon or allspice if we are into applesauce cake, applesauce muffin or applesauce upside down cake to spice things up a little bit, but even without them, apple sauce can hold its ground in many occasions.

Depending on the sweetness of the apples that used to make the sauce, we can have sweet or sour apple sauce then use it accordingly.

Nowadays, we don’t even have to bother with making our own, as shops are happily sell ready made apple sauce in great value without even bothering to pump it up with unnecessary added sugar, thank you for that.

Applesauce has a wide variety usage rooting back to medieval Europe from being a simple side dish, through be part of something more elaborate or being a standalone dessert. Germans especially love using apple sauce with their meals, and this is how apple sauce reached the shores of the Americas too.

Fun fact that apples are so woven into our everyday that we don’t think them to be something that could travel over half the world to reach us, yet apples are the third most traded fruit internationally right after bananas and grapes.

Sure, if they come from our backyard or we go the extra mile to pack up the family and pick them ourselves, we can save a lot on international shipping fees and carbon emission, not to mention the transportation and packaging, needed to ship them to our stores and from there to our fridges.

Once we have a bunch of apples though, storing them can be a headache, since not everybody is equipped with cool enough basements or big enough fridges for the apples to be kept for months on end.

Applesauce can come handy, not just as a substitute for fat in dessert or a fancy sauce to cook meat in, but as a way to save apples from the oblivion. Once we make apple sauce, we can’t annoy our fellow family members with chewing some crispy juiciness out of them loudly but that may be all the better.

Once the sauce is done, we can use it up immediately in recipes or applying standard canning procedure, we can keep it readily available.

A little trick, to create a more appealing sauce, is to add lemon juice or ascorbic acid (which is plain vitamin c) to our creation.

Acid in lemon juice which is ascorbic acid, aka vitamin c, prevents the oxygen to react with the upper layer of the fruit, hence keeps it fromgetting brown. If we are quick enough or hasn’t got a truckload of apples to peel then adding the lemon juice may be reserved to the end of the preparation when the slices are cooking in our trusty pot.

Of course, if our peeler isn’t sharp enough or there is a cloud to ride on between us and the apples then it may be a good idea to mix the lemon juice with every apple, we finish peeling.

Naturally, if we intend to hide our precious apple sauce under cinnamon and bicarbonate soda colored batter then worrying about its color may not be so pressing issue as to have it ready for coffee.

Ingredients

5lb / 2.5kg Apple
1 piece / 50ml Lemon’s juice
1 cup / 240ml Water
Optional
- 1 piece / 20g Lemon’s peel
- 1 teaspoon / 5g Cinnamon
- 1 teaspoon / 3g Allspice
- 1 teaspoon / 5g Salt

How to make Applesauce

Core and peel the apples. Sure we can keep them but no one likes seeds and pieces of apple skins floating around in their freshly made sauce.
If a big batch of apple is made and we run the risk of the apples getting browned due to elongated exposure to air, squeeze some lemon juice and coat the apples with it.
Add water and the apples into a big enough cooking pot, place the lid on and bring it to boil. Add any optional ingredients if used.
Once the water is boiling and the apples start to come apart, reduce heat. If we plan to use apple sauce in the next couple of days, we can proceed to the next step but if we plan on canning it, cook it on medium to low heat for 15 minutes counting from boiling. Check out how to canning procedures works for more details.
Puree the apples with an immersion blender or whatever means possible. A fork or potato masher would also work.
Pour the apple sauce into cleaned jars for later use or let it cool a bit before using it in any recipes.

Enjoy!

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Applesauce Recipe

Have a bit too many apples to keep them safe? Let’s try this Applesauce recipe that will prepare them with coffee for sunny days!

Course Condiments, Dessert

Cuisine American, Dairy free, Gluten free, Sugar free recipe

Prep Time 30

Cook Time 13

Ingredients

Instructions

Core and peel the apples. Sure we can keep them but no one likes seeds and pieces of apple skins floating around in their freshly made sauce.
If a big batch of apple is made and we run the risk of the apples getting browned due to elongated exposure to air, squeeze some lemon juice and coat the apples with it.
Add water and the apples into a big enough cooking pot, place the lid on and bring it to boil. Add any optional ingredients if used.
Once the water is boiling and the apples start to come apart, reduce heat. If we plan to use apple sauce in the next couple of days, we can proceed to the next step but if we plan on canning it, cook it on medium to low heat for 15 minutes counting from boiling. Check out how to canning procedures works for more details.
Puree the apples with an immersion blender or whatever means possible. A fork or potato masher would also work.
Pour the apple sauce into cleaned jars for later use or let it cool a bit before using it in any recipes.