Ridiculously Easy Homemade Applesauce is a tasty and healthier way to use up some apples. Whether you pick your apples from an orchard or buy them in season at the grocery store, homemade apples are the perfect snack or accompaniment to week night meals.
I want to start by saying my thoughts are with everyone in the path of Hurricane Irma. Rest assure the entire world is watching and waiting to help out. Human kind will come together, as we always do in times of crisis, to help in any way we can.
You guys, I’m a weirdo. I’m a 40-year-old woman who’s made homemade applesauce for the first time in her life. THE FIRST TIME. Let that sink in. Seriously, what in the freaking what is wrong with me? I feel like an illegitimate food blogger! I may be the only food blog who hasn’t posted a homemade applesauce recipe.
Whelp, better late than never because I’m sharing with you Ridiculously Easy Homemade Applesauce.
Hahahaha, doesn’t the picture above look like the apple is either playing peek-a-boo or about to hug the mason jar from behind…
The fact I waited until I’m 40 to make applesauce shouldn’t surprise me. I’m typically late on all the coolest trends. When a fashion fad or health craze is on its way out is usually when I hear about it for the first time. Watch, I’ll finally get around to posting a recipe on matcha flavored ice cream, in another 5 years. I think I still have a portable CD disc player somewhere…
Anyway, it doesn’t matter that I’m late to the applesauce party, it only matters that the applesauce is crazy delicious!
Ridiculously Easy Homemade Applesauce got its name because you literally throw all 6 ingredients into a pot and let them simmer. Sure, you have to stir the sauce and add a splash of water now and again, but that’s about it.
You’ll see I used Granny Smith and Braeburn apples for this recipe. You can use just about any apples you want but I strongly recommend using two different kinds of apples. I used Granny Smith because it’s tart and tangy properties and Braeburn because they are spicy and sweet. The different tangy and sweet flavors of both apples resulted in a well-balanced applesauce.
Keep in mind Braeburn apples do too good of a job keeping their structure while cooking. The first time I made this recipe I cut the apple into medium sized chunks. They took forever to soft. Like over an hour of cooking forever. The recipe still tasted amazing, but an hour isn’t exactly convenient when you’re making Ridiculously Easy Homemade Apple Sauce. The second time I tested the recipe I practically minced the Braeburn apple. That helped speed up the cooking time considerably.
I took the skins off my apples for this recipe, but I read it’s OK to leave the skin on. Make sure though, you remove the core and any seeds. Apple seeds are tannic and will impart a bitter flavor. If you leave the skins on, the color will seep out causing your sauce to be rosy hue. If you leave the skins on, Bon Appétit recommends processing the apples in a food mill, which will catch the skins, leaving you with all of the color and none of the tough, fibrous bits.
I don’t own a food mill, so I removed the apple skins. I thought the applesauce tasted amazing.
Whelp, that’s all she wrote folks! Before pumpkin spice everything takes over your life, don’t forget to stock up on falls best produce, apples! Get your self some apples, a cinnamon stick, and make Ridiculously Easy Homemade Applesauce!
Thanks for stopping by,