banner
Go Ask Mom

Go Ask Mom

Recipe: Homemade applesauce

Posted October 4, 2012

Fall is in the air - mornings are crisp, days are getting shorter, and apples are abundant at local farmers markets. I love seeing all the varieties on display and sampling the options from week to week.

While one of my daughter’s favorite snacks is a fresh, fall apple, there’s something special about making applesauce together. The wonderful aroma of apples, fresh cider, and spices brewing cheers us up on rainy fall days, and then we have a delicious and healthy snack for days to come. Here’s a simple recipe that we use at the Cafe and home. Apples at the N.C. Farmers' Market

Homemade Applesauce

1 cup apple cider (apple juice or water can be substituted)
8 large apples, peeled, cored and thickly sliced
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

1. Combine all ingredients in a large saucepan and bring to a gentle simmer over medium low heat.
2. Cook the apples, stirring often, until they are soft and falling apart (about 1 ½ hours).
3. Mash apples to desired consistency with a wooden spoon or potato masher. For extra smooth applesauce, use a blender.

Makes about 4 cups of applesauce.

Tips

  • Use a mixture of apple varieties for best results. Some N.C. varietals that work well in sauce include: Gala, Fuji, Golden or Red Delicious, Rome Beauty, Jonagold, Empire, and Pink Lady. Include a couple of Granny Smiths for a touch of tartness.
  • You can leave the apple peels on and blend them into the final sauce, though this is only recommended if you are using organic apples.
  • For something a little different, use pears instead of apples.

Holly Taylor, a mom of one in Raleigh, is an owner of Pullen Place Cafe & Catering, which focuses on serving fresh, local, seasonal fare in the heart of Raleigh's historic Pullen Park. The cafe, which also caters events, has a kids menu and a wide variety of gluten free, vegetarian and vegan options.

Go Ask Mom features recipes every Friday. Go to WRAL.com's recipe database for more.

10 Comments

This blogpost is closed for comments.

Oldest First
View all
  • snowl Oct 8, 7:57 a.m.

    That's too much work for simple applesauce. I'll opt out and make apple.... :pie.

  • americaneel Oct 7, 8:35 p.m.

    Killian...OK, got me on that one.

  • Killian Oct 7, 9:38 a.m.

    americaneel - Nope. Just the teacher. =)

  • Nicole Rose Oct 7, 6:30 a.m.

    Thanks!

  • americaneel Oct 6, 10:16 p.m.

    Killian...Teacher's pet

  • Killian Oct 6, 9:12 p.m.

    NY Yankee - apple seeds contain cyanide. It's generally trace amounts, but why risk it? And the core surrounding the seeds is tough and hard - what possible reason could you have for leaving that on?

    diveyrround - amercianeel may be a tool for the snide answer, but the answer *is* yes it can. Follow the directions to keep sterility intact, and you'll have applesauce for months.

  • New York Yankee Oct 6, 2:29 p.m.

    I JUST PUT WHOLE APPLES (STEMS, SEEDS AND ALL) IN MY VITAMIX AND BLEND IT. HOMEMADE APPLESAUCE IN UNDER 2 MINUTES.

  • froggygirl Oct 5, 1:25 p.m.

    Homemade applesauce cans and freezes well. You should have no difficulties finding recipes online.

  • americaneel Oct 5, 12:48 p.m.

    Yes...you put it in a can. Any more questions?

  • diveyrround Oct 5, 8:13 a.m.

    Can this be "canned"? How would you do it? I'm new at canning and think this would be great to have for weeks/months to come.