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I say applesauce, you say breakfast, lunch, dinner, dessert, appetizer? Although, it’s not really a condiment, I guess it could be. And that’s certainly how I use it with my pork. Is it a side dish? A snack?
How do you use your applesauce? Most of the time, I love it chilled and with cinnamon. Years ago, I remember eating it in little plastic cups. And I also remember thinking that I would probably have preferred a vanilla or chocolate pudding cup.
But times and tastes have changed. And today, I love applesauce. The first time, I thought how do you make homemade applesauce and wondered, “It seems seriously easy, why do some people make it complicated?”
So here it is, an classic recipe that is only a little more complicated than making a glass of water. For those who are cooking-challenged and are just getting their spoons in the sauce and spatulas in the pan, this is an easy recipe.
Whether it is this applesauce recipe for two to four people or an applesauce crockpot recipe you are looking for, this recipe is for you.
Most apples are naturally sweet. And there are a ton of different varieties – Fuji, Mcintosh, Gala, Honeycrisp, Jonagold, Cosmic Crisp or Red Delicious. These are just some of the sweeter varieties that I would recommend. Pick your favorite apple and make a sauce. Hopefully, the taste from it will become your favorite applesauce, too.
You might even be adventurous enough to try a Granny Smith apple, but then I am guessing you might be adding some sugar to cancel out the tartness.
So as most apples are naturally loaded with fructose, nature’s sugar, I find that you just do not need to add any sugar. Importantly, this is an applesauce recipe that adds no sugar. As well, if you get organic apples, then you have an organic applesauce recipe with no sugar added.
4 Apples (Manzanas)
½ - 1 Tablespoon Cinnamon (Canela)
½ - 1 Cup Water (110-235 ml Agua)
First, wash, peel and core the apples. Also known as, remove the skin and cut out the center part to remove the seeds with their surrounding fibrous core or endo carp. Here’s a good visual of the anatomy of an apple.
To start off, I peel the whole apple, usually with a peeler, but sometimes I only have a knife. And a knife will suffice. Then I will cut the apple into quarters and remove the core and pips or seeds. Finally, I cut up the apple into chunks. Notably, the smaller the chunk the quicker it will cook and breakdown.
Now that’s breakdown, not breakdance. Unfortunately, no magically dancing fruits getting their boogaloo on here.
After you finishing chunking up the apples, put them into a sauce pan. I add enough water to cover about 75% of the apples, little mountains of apples remain above the surface of the water. During the cooking, I put a lid on and occasionally stir.
If you want to preserve the apples to retain more of a brighter, whiter color, you can add a tablespoon of lemon or lime juice. As I tend to make fresh and eat within a day or two, I do not usually add citric acid from a lime or lemon to help preserve the color and taste.
However, what I do like to add is cinnamon. Here you can see a short video and article about some of the benefits of cinnamon. I added a tablespoon to my four apples. Towards the end of the cooking process, I add the cinnamon.
While the apples are cooking, I am occasionally stirring and smashing them apart in the pan. While this usually does not make the sauce completely smooth, neither is it too chunky. If you want no chunks, run the cooked apples through a blender or push them through a sieve.
That is all there is to it. Stir frequently, smash them with a spoon and add cinnamon.
An applesauce recipe can use almost any variety of apple. If you prefer to use a crockpot or slow-cooker to make the applesauce, you are probably going to do just about the same thing and more likely at the end to do more smashing.
Check out an upcoming article on making great pork to pair with the applesauce.