Applesauce is so easy to make, I don’t know why I find myself buying that over-sweetened stuff in the supermarket when I get the craving.
Even the applesauce that claims there’s no added sugar is usually made with bruised and rejected apples.
Apples are a heavily sprayed crop, so I always buy organic. (Sadly, that’s also why I never go to you-pick-’em orchards anymore. For those apples to look as pretty as they do, they’ve been sprayed with a ton of pesticides, which I prefer not to eat. You can’t wipe or even wash them off completely.)
Your basic applesauce has only 4 ingredients. And if you don’t want any sweetener at all, it’s 3. Can’t be easier than that. The hardest part is getting the apples ready.
I happened to have a bunch of organic Fuji apples this time, but use whatever apples you like. My Mom used to combine varieties. It’s up to you.
And if I choose to sweeten my applesauce, I use maple syrup instead of sugar.
2 lbs. organic apples, peeled, cored, and cubed
1/3 cup water
1/2 teaspoon cinnamon
1/4 cup (or more) maple syrup
Clean the apples and chop them up into nice chunks. Place them in a pan with the water.
Turn the stovetop on high, and bring the apples and water to a boil. as the apples cook, they will release a lot of their own liquid, and you’ll have “apple soup” for a while before it finally reduces.
Add the cinnamon, and continue cooking the apples until you have the consistency you like. (Some people like a more watery applesauce than others.)
I pull the pot off the stove and mashed most of the apples with a potato masher, then put it back on the stove to cook further. I leave some of the chunks whole, because I like a chunky applesauce. Always keep an eye on it, because you don’t want the natural sugars in the apples to burn.
When the apples are cooked to your liking, take the pan off the heat and add the maple syrup. Mix well.
If you feel it’s too watery, bring it back over the heat, but watch it carefully.
Let the applesauce cool and enjoy!
Live the Live ™ 