People often ask me how to make homemade applesauce. So, here you have it – an easy homemade applesauce recipe for canning that is full of flavor.
- Any amount of apples
- Cinnamon and ginger (optional)
- Start by washing the apples. Then, peel the apples, if you’re using non-organic variety. No need to peel organic apples!
- Next, cut the apples into quarters and remove the core with knife or use apple corer. Then chop the quarters into cubes and throw them into pot. Add some water – about ⅙-¼ of the volume of the apple cubes. For example, if you have 1 liter of apple cubes, add ⅙-¼ liter of water.
- Bring to boil and simmer at a medium heat for about 6-7 minutes until the apple peels look translucent and apples are tender. The larger the volume, the more time it’ll take. You may also press the apple cubes down with a spoon a few times while cooking (check video below).
- Add a bit of cinnamon and/or ginger powder and puree your applesauce with a help of immersion blender, food processor or food mill. If you’re after chunky applesauce, use potato masher.
- Should your apples be quite sour, drip a few drops of liquid stevia into your applesauce. If you feel that your applesauce is too thick, add boiling water until you have the desired consistency.
- Method: Boiling
- Serving Size: 1 cup (224g, 8.6oz)
- Calories: 113 kcal
- Sodium: 1.52mg
- Fat: 0g
- Carbohydrates: 25.2g
- Fiber: 6.24g
- Protein: 0g