Homemade applesauce is the perfect thing to make after you’ve gone apple-picking, or to celebrate the first crop of apples at local farmers’ markets. Kids of all ages will love this. Please, use organic apples! This freezes well. I suggest freezing it in 1-cup capacity BPA-free plastic storage containers. Serve on its own or in recipes calling for applesauce.
Makes: 2 to 3 cups
- 8 to 10 medium to large sweet cooking apples, such as Cortland or Rome,
peeled and cut into 1/2-inch dice (about 4 pounds)
- 3/4 cup apple juice or apple cider
- 2 tablespoons natural granulated sugar, or to taste
- Cinnamon to taste
- 1 to 2 tablespoons lemon juice, to taste
Combine the apples and juice in a large saucepan or small soup pot. Bring to a simmer, cover, and cook over low heat, stirring occasionally, until the apples are soft, about 20 to 30 minutes.
Add sugar, cinnamon, and lemon juice to taste, and remove from the heat. Allow to cool in the pot.
If you’d like a chunky texture, mash with a potato masher. If you’d like a smoother texture, insert an immersion blender into the mixture and process until pureed to your liking. Or, you can puree in a food processor — pulse on and off; don’t overprocess. Serve warm or at room temperature.