1 – Gather your ingredients
- 6 lbs of apples
- 1/2 C water
- 4 T lemon juice
- Generous pinch of salt
Choosing a sweet eating apple such as Fuji, Gala, or Red Delicious, will give you a wonderfully sweet applesauce without needing to add any sugar. The addition of lemon and salt brings out the natural sweetness of the apple. If you select a red variety and cook the apples with their skins on, the applesauce will be tinted a lovely pink.
2 – Gather your tools
- Chopping board
- Sharp knife
- Garbage plate or bowl
- Large pot
- Mixing spoon
- Optional: potato masher / stick blender / blender – this will depend on the texture you want your applesauce to be and if you want to eat the apple skins too
- Containers to store the applesauce in.
3 – Prep the ingredients
- Pour the water in the pot and put the pot next to your chopping board.
- Wash the apples very well.
- Cut them into 8 wedges, removing the stem and the core. Add the apples to the pot along with the lemon juice and salt.
4 – Cook the apples
Put the apples on the stove and turn the heat to high. Once the water starts to boil, turn the heat down to medium and simmer, partially covered, for 20 to 30 minutes, stirring occasionally to prevent sticking and to check if a little more water needs to be added to prevent burning. If it seems as if there is too much liquid, simmer with the lid off. Cook until the apples are very tender and can easily be mashed with a fork.
5 – Turn the apples into sauce
The next steps will depend on how you like your applesauce:
- You can blitz the apple pulp and skins together. A powerful blender like a Vitamix does a great job of this. The texture of the applesauce will not be as light as traditional apple sauces but will be delicious and full of fibre.
- If you prefer to separate the skins, this is easily done by pushing the cooked apples through a colander.
- For a chunky applesauce, mash the pulp with a potato masher until you achieve your desired consistency.
- For a really smooth texture, use a stick or standard blender to blend the pulp.
My daughters prefer a smooth and light texture so I purée the cooked apple pulp separately from the skins. When blending the skins, add half a cup of water to the blender to make it easier to blend until smooth. For the kids, I stir in a third of a cup of the puréed skins into the puréed pulp. I enjoy the applesauce made from the skins – it is just as sweetly delicious with a deeper colour, more body and a slightly grainier texture.
6 – Decant the sauce to jars or squeeze pouches
The applesauce freezes well and will keep up to 3 months. I like to freeze it in Squooshis. You can read a complete review here: Squooshi Review + Giveaway!