How to Make Applesauce – Two Ways for Smooth or Chunky Sauce
Here are two ways I use to make applesauce. If you have a bounty of apples, this post is for you! Whether you like smooth or chunky applesauce, you’ll find everything you need right here.
Also Read: How to Can Applesauce, The Apple e-Cookbook, Overnight Apple Pie Oats using Applesauce
The beauty of homemade applesauce is you can use whatever type or combination of apples you have access to. Use crab apples, store bought apples, homegrown apples or whatever combination you wish. If some of the apples are tart, underripe or overripe that’s okay too. In fact, using a combination of apples produces some of the best tasting sauce ever! So go ahead and use what you’ve got and don’t be afraid in to add in a few others.
Two Ways to Make Applesauce
1.No Peeling or Coring Method for Smooth Applesauce
In this method, you simply wash and chop apples and cook them until soft. Then you remove the seeds, stems and skins by putting the cooked mixture through a strainer or food mill. This results in a very smooth, fine applesauce.
2.Prep Before Cooking Method for Chunky Applesauce
In this method, you wash, peel (optional) and remove cores before cooking. Then you cook the apples as soft as you’d like. Since the apples have been fully prepped, there’s no need for a food mill or sieve. You simply cook the apples as long as you like to get the consistency you like – the longer you cook them, the smoother your sauce will be.
Personally, I prefer the no peeling or coring method when I have tons of apples, especially smaller apples that would take forever to core. I use the prep before cooking method when I just have a few big apples for a small batch.
Both types can be frozen or safely canned using a hot water bath.
The No Peeling or Coring Method
Perfect for when you have a large bounty of apples, especially smaller apples. This method works well for crab apples too.
Smooth Applesauce - No Peeling or Coring Method
Ingredients
- 6 lbs apples any kind
- 1- 2 cups water
Instructions
- Wash apples. Remove bad spots but leave core, peel and stems.
- Cut apples into even sized chunks (halved or quartered).
- Pour 1 cup (250 ml) water into large stock pot and add apples. The apples will release their own liquid very quickly.
- Cover and bring to boil. Then turn heat to low, partially cover with lid. Cook and stir often. Add more water if mixture is too thick or dry.
- Simmer 20 to 30 minutes until apples are soft and peel separates easily.
- Separate cores, peels, and stems from the sauce with a food mill or by squeezing through a sieve or strainer with the back of a spoon.
- Add spices or sweeteners before using or serving apple sauce.
- Enjoy as is, freeze or can.
Notes
The Prep Before Cooking Method
If you have nice, even medium to large apples that are easy to core, this method works well.
Chunky Applesauce - Prep Before Cooking Method
Ingredients
- 6 lbs apples any kind
- 1- 2 cups water
Instructions
- Wash apples. Remove any blemishes and core apples. Peeling is optional.
- Cut apples into even sized chunks (halved or quartered).
- Pour 1 cup (250 ml) water into large stock pot and add apples. The apples will release their own liquid very quickly.
- Cover and bring to boil. Then turn heat to low, partially cover with lid. Cook and stir often. Add more water if mixture is too thick or dry.
- Simmer 20 to 30 minutes until apples are soft and to your desired consistency. The longer you cook them the softer they'll be.
- Leave as is, use a potato masher to mash apples or puree smooth in a food processor.
- Add spices or sweeteners before using or serving apple sauce.
- Enjoy as is, freeze or can.
Preserving Applesauce
You can freeze or can applesauce using the hot water bath method.
To freeze, simply place in a plastic freezer bag and seal. You can also freeze in a glass jar as long as you leave a big gap between the top of the jar and applesauce so there’s room for expansion. Leave at least 1 1/2 inches.
Follow seven simple steps to can your homemade applesauce.
Sweeteners & Spices to Add to Applesauce
I usually make very big batches that I freeze or can to enjoy throughout the year. Because I use applesauce in many different ways (see below) I prefer not to sweeten or season it until I’m ready to use it.
When it comes time to sweeten, remember that hot applesauce will always taste more tart than cold applesauce. Keep that in mind and consider leaving it a little more on the tart side.
Sometimes, I just add a little bit of honey and cinnamon and serve as is. Other times, I’ll add pie spice and use the applesauce to top pancakes or waffles. Other times, I use it without any seasoning and spices and use it in overnight oats, baking or fruit leather. Here are some of my favourites to add to applesauce:
- granulated sugar
- brown sugar
- honey
- maple syrup
- orange peel zest
- cinnamon
- ginger
- nutmeg
- vanilla extract or vanilla beans
- chai spice
- pie spice
Of course you can use whatever kind of sweetener you’d like.
How to Use Applesauce
Looking for ideas to use up all your sauce? Here are few ideas to consider.
Eat As Is
Yup, just dive in and enjoy a bowl. It’s perfect for packing in lunches and for day trips.
Use it as a Topping or Filling.
Use it on top of granola, pancakes, ice cream, oatmeal, coffee cake, toast, biscuits, French toast, etc.
Or try it as a filling in Overnight Apple Pie Oatmeal.
Make popsicles.
Spoon applesauce into a popsicle tray and freeze. My kids used to love these! Use just applesauce or mix with other pureed fruit.
Dehydrate it.
Make your own fruit leather. Make straight up apple leather or mix with other fruits for a variety of colourful fruit roll-ups. The pectin in the applesauce is actually very helpful in making beautiful fruit leather. Try Pumpkin & Apple Fruit Roll Ups or Strawberry Rhubarb Roll ups.
Bake With It
Make muffins, breads, loaves, cookies, etc. There are many recipes that call for applesauce.
Like these carrot applesauce muffins.
Even if a recipe doesn’t call for applesauce, you can use it in baking to replace some of the fat.
To lower the fat in baked goods. Use applesauce to replace some of the butter, margarine or oil in your favourite recipes. Replace half the amount of fat in a recipe with an equal amount of applesauce, eg. if a recipe says 1 cup of oil, use ½ cup oil and ½ cup applesauce.
Need More Apple Recipes?
If you have an apple tree or just got a bounty of apples – you need recipes and preserving ideas. That’s why I wrote the Apple e-Cookbook. No need for endless searching on the web. Get trusted, tried recipes, tips and preserves in one spot. Over 60 sweet and savoury recipes and preserves for you to choose from. Take a look at the table of contents and see for yourself.
What’s your favourite way to use applesauce? Let me know either down below or on Instagram @getgettys or Facebook @GettyStewart.HomeEconomist.
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.
