Once you realize how simple it is to make homemade applesauce, you may never buy the jarred stuff again! You can use any apple variety for this recipe, but note that a combination of apples yields the most flavorful end product!
Prep Time: 10 minutes Cook Time: 40–50 minutes Makes: 1 quart (950 ml)
2 pounds (900 g) apples (about 8 medium Braeburn, Cortland, McIntosh or Gravenstein)
1 cinnamon stick, optional
¼ cup (60 ml) water, if needed
Peel and dice your apples and place in a medium saucepan. Add the cinnamon stick, if using.
Slowly cook, covered, over a low flame for 40–50 minutes, or until the apples are cooked. Check and stir occasionally.
The apples should release their own liquid and basically cook themselves. If at any point there’s any sticking to the bottom of the pan, add the water.
If you prefer a smooth applesauce, puree in a blender, food processor or with an immersion blender.
Chill before serving.
Bubbe’s tip: Got more fruit than you can eat? Don’t waste it! Add it to the applesauce! Strawberries, peaches, cherries and raspberries are all delicious additions.