When I start to see these beautiful colors, it seems like I can’t get enough of my fall favorites like yummy applesauce. I’ve had tons of fun making delicious batches to share as well as set up in the freezer for the coming months.
I just pulled a few of my containers out of the freezer for this pic. I love using glass jars of all kinds, shapes and sizes. I just make sure to leave some space at the top of each jar for expansion of the contents as they freeze.
All it takes to make delicious applesauce is well, apples! And my secret ingredient. Apple Cider Vinegar. Almost any variety of apple will work for applesauce. One of my favorites is the Golden Delicious but McIntosh or Granny Smith work well too. For fun, you can do a mixture of apples – thus a mixture of flavors for a special pop of flavor!
You can use this yummy, chunky sauce for an easy bake apple crisp….
And I still think one of my favorite evening treats just has to be some chunky cinnamon applesauce with a sprinkle of cherry vanilla granola from my local farmers market…. Can’t get more simple than that!
Easy Classic Applesauce
Makes about 4 cups Prep time: 15 min to peel/core apples Cook time: About 10 min
- 5 pounds of apples cored and quartered
- 1 cup water
- 2 tablespoons organic apple cider vinegar
- 2 organic Medjool dates cut into small chunks
- 1 teaspoon pure vanilla
When I make applesauce, I leave the peel on — because it adds more fiber to my diet; and since I eat organic, I’m not afraid of any hidden pesticides on the peel — but if you want, you can peel, core and quarter your apples. As you cut up your apples, place them in a bowl of cold water with 2 tablespoons of apple cider vinegar.
When all of your apples are cut and ready, transfer them to a large cooking pot. Add about ½ cup water, the apple cider vinegar, the pitted Medjool dates and the vanilla. I use Medjool dates here because of their moisture content and because they cook down and mash well.
Turn the burner to medium, partially cover the pot with a lid, and bring to a simmer. As the apples cook down, you may want to add up to ½ more cup of the water. I watch and add the water slowly, so I don’t add too much – I like thick applesauce. Allow the apples to cook down slowly. Be sure to watch and stir occasionally so you don’t scorch your apples.
Cook the apples for about 10 minutes – as soon as they have cooked down and softened considerably, they are ready to ‘sauce.’ I simply use a potato masher to ‘sauce’ my apples.
Next, spoon into bowls for serving, freezer containers or glass jars for storage.
I actually love jars best for storing my food! But the plastic food containers are easy and fairly inexpensive, especially if you are sharing your bounty with family or friends.
Once cooled, refrigerate and use within one week. Of course, applesauce also freezes nicely for use later in the coming months.
Note: If you like cinnamon applesauce, during the time the apples are cooking down, add at least 1 teaspoon of cinnamon, or more to your desired taste. For future baking projects, I omit the cinnamon for a more neutral flavor.