Super Easy Applesauce
I have a confession to make. I am not a fan of fruit. It’s not that I don’t like it – I’d just rather eat a carrot, or a cucumber over an apple or an orange any day! There are, of course, exceptions to my fruit disapproval – I love strawberries and blueberries and when they’re in season, I eat way more of them than any one person should. Figs, persimmon and pomegranate also make the cut off and if I’m lucky enough to be in a tropical paradise, I’ll always eat a mango or papaya. Other than that, though, you will be hard pressed to find me seeking a piece of fruit.
So what am I doing posting an applesauce recipe you ask? Great question. While the thought of biting into an apple has me turn the other way, I absolutely love eating applesauce. It is my pleasure to introduce this super simple applesauce recipe that anyone can make, regardless of your relationship with fruit.
Handy Tool: A handheld immersion blender. You can find these made of stainless steel and since they often go into hot food, I highly recommend that (instead of the plastic option). Once you have this, you will be amazed at how much easier blending soups, stews and etc. becomes. Clean-up is also made much easier in the presence of an immersion blender as all you have to do is separate the blending tool and wash that instead of trying to pour your concoction into a blender.
Totally Viable, Slightly Less Handy Tool: A standard blender.
Ingredient list:
- Apples of your choice (either all of the same kind or multiple different types)
- Ground cinnamon
- Approximately ½ cup water or tea of your choice*
* I most often use Rooibos though you can choose whichever additional flavor you’d like in your applesauce. You can consider mint, licorice, chai – really anything you think would go with applesauce!
Make your tea of choice. If not using tea, have a half cup of filtered water ready.
Wash your apples, no peeling needed.
The easiest way I found to core the apple is to quarter the apple around the core. Once you’ve done that, chop the pieces and put them in a large soup pot. 
Add in the water or tea – it will look like not enough but trust me, it is.
Turn the stove on between medium and high for just long enough to boil the water/tea. Turn down to medium heat, cover and let cook for 5-10 minutes. The length of time you cook the apples will depend on two things:
- How large you cut the chunks (larger pieces will take longer) and
- Your desired applesauce consistency.
Play around with both and decide what you like. I tend to cook mine for a shorter period of time because I prefer a little lingering tartness. The longer you cook, the sweeter and softer the sauce will be. I also coarsely chop my apples because I’m too lazy to take the additional time to finely chop them!
Once your apples are cooked to your satisfaction, turn off the heat and sprinkle with cinnamon. Again, how much you use will depend on how strong you want the cinnamon flavor and how many apples you chopped. Start with 1 teaspoon and add more until you reach your desired flavor.
Using the immersion blender if you have one, blend the apples until they reach a consistency that feels good. I like my applesauce with small chunks in it so I don’t blend until smooth. But if you prefer smoother applesauce, blend away! If using a blender, add the cooked apples into the blender in small amounts and pulse until they reach your desired consistency.
Using a funnel and ladle, fill clean glass jars with your fresh applesauce. For the most ease in terms of lunch prep, it’s best to fill half-pint jars. Seal the jars with the lids and leave on the counter until fully cooled.* Put in the refrigerator and as you’re packing lunches or needed a quick snack, simply grab a jar and enjoy.
*Note: this is not a lasting, full seal – the applesauce is not canned and therefore should not be stored outside the refrigerator and needs to be eaten within 7-10 days.
