- Enough apples to fill a 4-5 quart pot (I use an enameled dutch oven pot), washed, cored, and sliced into large chunks (I don’t peel mine)
- enough water to fill 1″ on the bottom of the pot (usually 1-2 cups)
- Optional: Cinnamon, sweetener of your choice, and a tiny bit of lemon juice
- Place the apples in a pot. Add in enough water to cover 1″ from the bottom of the pot (this is just to help the apples start cooking, the rest of the liquid will come from the apple juice from the apples themselves as they cook). Bring water to a boil on medium-high heat, then reduce to a simmer and cook covered for approximately 20 minutes. Stir occasionally to prevent apples from sticking to the bottom. Enjoy the beautiful aroma!
- Once cooked, mash the apples in the pot using a wooden spoon. Use an immersion blender to blend the applesauce down a little more to your desired consistency. Taste and add in optional add-ins, like spices and sweetener as needed (see notes in ingredients above).
- Pour into jars (only filling each one ¾ of the way if you’re going to be freezing them), allow jars to cool, and then store in the fridge or freezer for use as needed. Don’t forget to enjoy some warm while it’s fresh too! It’s quite a treat :)
I usually leave my applesauce plain (a blank canvas) and add the cinnamon and sweeteners later as needed in baking, etc. My apples have a good balance between sweetness and tartness, so I never add any sweetener personally. If you find your apples are on the sour side, then add in a bit of sweetener to your liking. Only use lemon juice if your sauce is too sweet for your liking, otherwise it’s not necessary. I do love eating my applesauce warm with a dash of cinnamon :) .