This easy recipe for homemade applesauce is easy, delicious and a great reason for an afternoon of apple picking! Good and good for you.
A few weeks ago we took a drive up to my favorite place on earth, the beautiful state of Vermont. We did all our usual things that we do up there…horseback riding, hiking, taking long luxurious naps with the windows open to let in the sounds of birds chirping and the occasional moo from the neighboring farm. And because it is Vermont where the seasons start to change early, we also got in a little apple picking. And where there is apple picking, there is homemade applesauce, which is one of the easiest things in the world to make, and so sweetly delicious.
We started here, at the beautiful Champlain Orchards.
They have all kinds of apples that come into season one after the other. Since we were apple-picking on the early side of the season, we got to pick some Paula Reds.
We got to the Paula Red section of the orchard and yep! Gorgeous ripe apples as far as the eye could see.
I wisely brought an apple picker with me who not only could reach the tall ones, but was willing to carry the peck-sized bag.
Which is a good thing to have, because a peck is a whole lotta apples. Which is also good, because we needed some for eating the regular way, along with having enough for our applesauce!
So once we got home with our peck of apples, it was time for the applesauce-making. Now, there are two ways to make applesauce…the food mill way, and the non-food mill way. First the non-food mill way, which is how I made applesauce before I had (you guessed it) a food mill. The single hardest part of making applesauce this way is the peeling and coring of the apples. I know, I know, there are those apple-peeling gizmos that you can get that will peel them for you, but in my kitchen it was just me and my paring knife and my Dinner Party Playlist on the Iphone to keep me company. I got into a nice rhythm…quarter the apple, pare out the core, pare off the skin, drop it in a bowl of water. Repeat, repeat, repeat, repeat. Repeat.
Once you have your apples all peeled and quartered, drop them into a dutch oven with a cup of apple juice or cider, 1/2 cup of sugar, the juice of one lemon and a cinnamon stick. Stir all that around and bring it to a boil. Now lower the heat, cover the pot and simmer it for about 30 minutes until the apples are soft and falling apart.
At this point you can either just stir your applesauce vigorously with a wooden spoon (if you like it pretty chunky) or you can mash it with a potato masher (if you like it a little smoother).
Now the food mill way. Quarter the apples, either with a apple slicer or just a knife, and drop them into your pot, skin, seeds and all. Cook them with the apple juice and lemon and sugar and cinnamon until they are mushy. Now set your food mill over a bowl, ladle the apples into the food mill and turn the handle – the mill will strain out the skins and the seeds and the applesauce will come out of the bottom. Once I went the food mill method I never went back.
One way or the other, let your applesauce cool a little and try the first dish while it is still a little warm. You’ll be so happy!
Now sprinkle on some cinnamon sugar. You’ll be even happier!
Your applesauce will last a week or so in the fridge…that is, if it doesn’t get all eaten up in the first hour or so after you make it. Homemade applesauce is just THAT good. Give it a try – it’s apple season!
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Homemade Applesauce
Prep Time: 15 minutes- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 cups applesauce 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
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Pin RecipeIngredients
- 3–4 pounds apples
- 1 cup apple juice or cider
- 1/2 cup sugar
- Juice from one lemon
- One cinnamon stick
- Cinnamon sugar for garnish (optional)
Instructions
- Quarter, core and peel apples, dropping the peeled quarters into a bowl of water as you go to prevent too much discoloration. (If you are making applesauce with a food mill, simply quarter the apples – no need to peel them!)
- When all apples are peeled, drain and place in a large Dutch oven with apple juice, sugar, lemon juice and cinnamon stick. Stir and bring to a boil.
- Lower heat to simmer, cover and cook for about 30 minutes until apples are tender and falling apart. If you have peeled the apples, mash with a potato masher until desired consistency. If you are using a food mill, set it over a bowl, ladle the cooked apples into the mill and grind the apples into sauce – the mill will catch all the seeds and peels.
- Let it cool a little and serve, garnished with cinnamon sugar if you like!
Notes
You can leave the sugar out for a slightly tarter, unsweetened version!
Recipe has been updated from an earlier Framed Cooks post
Who needs jarred with a winner recipe like this? Nice strategy in bringing you PAP ( personal apple picker.)
PAP, I love it! I’m going to call him that all day today. :) :)
For smooth applesauce: I wash the apples and cut them in chunks into a heavy pot with a lid…no peeling, no coring If you like add one tablespoon of “red hot” candies and one quarter cup water or cider to the pot. Put on the lid and bring to a boil. Reduce the eat and simmer for twenty minutes. Use the Foley mill to puree the apples. half hour start to finish. Enjoy.
Yum! I don’t have a Foley food mill, but I bet my mom does!
I absolutely love homemade applesauce! But I’d never heard of Paula Red apples before. O_O You live….and you learn….and you look in your local store to see if you can find some Paula Red apples so that your education can be tastily complete! LOL
They are pretty scrumptious! But if you can’t find ’em, I bet whatever your local market has will be just as good. :)
Paula Red Apples! That’s a new one for me as I never heard of them before. Learned something new already today. :}
Love applesauce. Great with pork chops.
I prepare my sauce in crockpot and just let it cook.
Oh, what a great apple picker you have there by the way.
Thanks 4 sharing your recipe. I will have to remember the cinnamon stick the next time I make some :}
ColleenB.
I’ve heard the crockpot is great for applesauce – I was too impatient to wait that long but a great idea!
Great recipe! Thanks for sharing. Have you ever jarred your apple sauce to stretch out the enjoyment? If so, any special jarring instructions?
Hi Joe – no, I’m sorry to say I’ve never gone the canning route…but someday I must figure it out since this applesauce would be such a welcome treat in February!
I have never gotten into canning either, but do you think it would keep well in the freezer?
You can definitely freeze it! If you divide it into freezer plastic bags you can defrost a serving or two at a time, too.
I’ve never tried to make applesauce but you’ve made it look so manageable!!! I’m so excited it’s apple season. I can’t wait to try this recipe :)
Oh, it is SO easy – you must!! Happy apple season. :)
Sounds like you had an absolutely lovely time in Vermont! Country living definitely has its perks. ;) I LOVE homemade apple sauce, and I don’t mind peeling my apples, but I have to look up one of those apple peeling gizmos! You are the second person to mention one and I’ve never heard of them before… but maybe I shouldn’t look because then I will convince myself I NEED one. hahaha. :) Anyways, this looks absolutely delicious! Nothing more tasty than homemade applesauce! Now I just need a pork chop to go with it. <3 Cheers, dear!
nothing perfumes your house quite like the process of making applesauce! i LOVE that smell and i love the final product. :)
It’s apple season! I love homemade applesauce….it is just so darned good. Your version is making me hungry for some now! :) Love the bit of cinnamon!
It’s been WAY too long since I’ve made my own applesauce! My husband and I go apple picking every fall, so I can’t wait to do that and make ALL the apple treats! Love your version, Kate!
Love the simplicity of this! Looks yummy too ♥
summerdaisycottage.blogspot.com
Vermont sounds like such a heavenly place :) I can’t wait to go apple picking – although I’m known to go a little overboard picking bushels and bushels ;) My kitchen’s going to smell so lovely when I make this applesauce!
The recipe is excellent. I will make it tonight. I like the idea of using a potato masher for it. An immersion blender would work, but I think the masher would make be easy. I ordered an immersion blender which is like a regular blender but you can use it in the pot or bowl!
If you use an apple slicer, it will cut out the core. So, no seeds will be there to be concerned about. The skin is delicious and healthful so I will leave it on.
I will omit the sugar. A tablespoon of honey would add a little flavor depending upon what kind of apples you use. Mine are from a nearby tree, and very flavorful. Thjey are heirloom type. There are a few worms, but that is easy to cut out! They are not sour or overly sweet, but nicely apple-y tasting! I will make the apples until soft and taste to see if honey is needed!
I plan to omit the apple juice since I do not have any. The sauce will not be dry. I could add other juice. I made some non-mashed chunky applesauce once and put in some not tart red wine, which was interesting and great.
I think I will omit the lemon juice. since my apples are very tasty. I don’t want to mask the flavor!
Hi Toby! How lucky you are to have a nearby apple tree – hope your applesauce came out deliciously!