We are lucky to have planted two varieties of appletrees about seven years ago that are now annually producing more fruit than myself and my neighbors can eat before they start falling to the ground.
So a great way to use the fruit before they become mulch is making easy and delicious applesauce. It’s so simple and the results so satisfying.
Most recipes call for added sugar, but I prefer the intrinsic tartness without the unnecessary calories (instead, I use a couple dollops of honey).
A wonderful breakfast or midday treat or a nice accompaniment to baked or grilled pork chops (yes, I know Brady Bunch references notwithstanding).
Ingredients
- 15 apples from our tree
- 1 cup liquid. Half water and half apple cider vinegar
- 2–4 Tbsp honey (adjust to taste)
- 1–2 tsp cinnamon (optional)
- Juice of ½ lemon
Instructions
- Prep the apples
- Peel, core, and chop the apples into chunks (the smaller you cut them, the faster they’ll cook).
- Cook the apples
- In a large pot, combine apples, water/cider, lemon juice. The ratio will seem off but stick to it and all will be fine.
- Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
- Mash or blend
- At this point the apples should be soft enough to mash with a fork. If so, pull the pot from the heat and mash right in the pot with a fork or a soft whisk. Just keep mashing and whipping by hand. No need to dirty a processor or other tool.
- Sweeten and spice (optional)
- Taste the applesauce. Add honey, or a teaspoon of sugar if you’d like it sweeter.
- Stir in cinnamon of you want it particularly seasonal.
- Cool and store
- Let cool completely.
- Store in an airtight container in the fridge for up to 1 week, or freeze for 2–3 months.