The other day I spotted a jar of applesauce on the shop shelf. I can’t remember ever buying one, as it is so easy to make homemade applesauce. The first time I ate applesauce was in Germany (Apfelmus) where it’s traditionally served with roast pork or potato pancakes.
Applesauce is basically cooked and pureed apple. It can be eaten warm or cold, served with savoury or sweet dishes. Homemade applesauce is a quick and easily digestible baby food. Use organic apples if possible, and omit sugar, lemon and spices if cooking for the little ones.
How to make Homemade apple sauce
You can use any apples to make homemade applesauce, but I prefer sweet ones: they cook faster and there’s no need to add sugar. Different varieties of apples can be mixed. You can make a small batch using two apples or a few kilos.
- Peel and core the apples and cut into smaller chunks
- Fill the pan to a depth of 1-2 cm with water (a bit more if making a large batch or like thinner sauce). Add cut apples
- Cover with lid and bring to boil, then reduce the heat to low
- Simmer the apples checking the water evaporation and softness occasionally. Depending on the apple variety and the amount, it will take about 10 – 20 minutes.
- When the apples have cooked, remove the pan from the heat, let cool slightly and puree with a stick blender. For a chunky applesauce, use a potato masher.
Applesauce variations
Our family loves the homemade apple sauce in its simplest version with no sugar, no spices. Just pure, usually organic, applesauce. For an applesauce with a bit of a twist you can add:
- sugar if you prefer sweeter applesauce or using tart apple varieties
- ground cinnamon
- cinnamon stick (cook with apples and discard before pureeing)
- mixed spice / nutmeg / cloves
- lemon peel
Homemade applesauce will keep in the fridge a week or two. It’s suitable for freezing. For longer keeping, jar the applesauce in the same way as jam. Sterilise the jars in boiling water or in the oven, pour hot applesauce into hot jars and close the lid immediately. Store at room temperature.
Serving suggestions
Homemade applesauce tastes equally good warm or refreshingly cold from the fridge. Our favourite way of eating applesauce is spread on bread with tahini (ground sesame paste). We also love it on pancakes, with rice pudding or mixed with whipped cream. Applesauce goes well with pork or duck roast. And of course, it’s a nutritious and tasty apple puree for babies!
Homemade Applesauce Recipe
Ingredients
- You can use any apples to make homemade applesauce but I prefer sweet ones: they cook faster and there's no need to add sugar. Different varieties of apples can be mixed. You can make a small batch using two apples or a few kilos.
Instructions
- Peel and core the apples and cut into smaller chunks
- Fill the pan to a depth of 1-2 cm with water (a bit more if making a large batch or like thinner sauce). Add cut apples
- Cover with lid and bring to boil, then reduce the heat to low
- Simmer the apples checking the water evaporation and softness occasionally. Depending on the apple variety and the amount, it will take about 10 - 20 minutes.
- When the apples have cooked, remove the pan from the heat, let cool slightly and puree with a stick blender. For a chunky applesauce, use a potato masher.
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I just made this! It was so good. I didn’t grind the apple, I just boiled it until it was soft enough to mash. It worked well. I put some cinnamin and sugar in it. It was better than any store bought applesauce I’ve ever tasted.