Applesauce is basically cooked and pureed apple. It can be eaten warm or cold, served with savoury or sweet dishes.
Course: Side Dish
You can use any apples to make homemade applesaucebut 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.
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.