There is nothing about this recipe that makes it particularly special compared to any other applesauce. It’s actually really basic and simple. I’d imagine most people already have an applesauce recipe they like but I figured well, I’m making it…I’ll put the recipe on the blog for other people to use. And for me to reference when I forget how to make it next fall :)
I have so many apples right now, it’s insane. I went to pick apples with my mom and sister and I wanted enough for some applesauce as well as a few to eat. Well…I probably picked enough for a second batch of applesauce. But I don’t want to make another batch of applesauce. That’s boring. I’ve been thinking about it and have two ideas for new recipes using apples. If they turn out, I’ll be sure to share the recipes.
I’m used to using one of those apple peeler/corer/slicer devices for applesauce but that’s one thing I failed to equip my kitchen with when we bought our house. I was sure I wouldn’t need one considering I have an awesome spiralizer! Wrong. The core is way bigger than the section the spiralizer takes out of the apple so I ended up picking out apple seed fragments from my spiral sliced apples. It also wastes a lot at the end of the apple. I ended up cubing them all instead which really wasn’t as much work as I expected.
Only one of those bags is mine but it was still a lot of apples!
There’s nothing like the smell of cooking down apples for applesauce. I love making this in large batches and freezing portions for later.
- 7–8 lbs apples (I recommend apples that are somewhat tart)
- 1/2 C water
- 1 Tbsp cinnamon
- 2 Tbsp maple syrup (optional)
- Peel and cube all your apples.
- Add apples and water to a large pot. Heat over medium-low heat, stirring occasionally. Cook for about 90 minutes or until the apples are broken down to your liking. I prefer mine with a few apple chunks in there.
- Add cinnamon and maple syrup, adjusting the amounts to your taste. I don’t add enough maple to actually sweeten the recipe but just enough to give it a hint of maple flavor.
- Chill and serve.
This is a large recipe but it freezes very well. I only kept a small amount in the fridge and put the rest in the freezer for later because I have a lot of apples to eat!