If you have never made Homemade Applesauce, you are missing out!
It is one of the easiest recipes to make, and the taste is so much better than store-bought applesauce.
Although you can make it any time of the year, right now is the absolute best time to make your own applesauce.
The apples are ripe and ready for picking. That means that they are at their peak of natural sweetness. Therefore, you won’t even need to add sugar to your applesauce!
What Apples Make the Best Homemade Applesauce?
But before you jump to the recipe, you must pick out the right apples. And although you could use any variety to make applesauce, there are some that are better than others.
In fact, it is best to use a combination of apples when making applesauce, rather than one single variety.
For the best texture, use Golden delicious apples. They have slightly less water content than other varieties. Therefore, the applesauce will hold up nicely and not be too watery.
For taste, you can’t beat the flavor of Fuji, McIntosh, or Cortland apples. Because these varieties are softer, they cook down perfectly. Plus their sweetness level is just right for making homemade applesauce that is sugar-free.
3 Cooking Methods
So what is the best way to cook applesauce? Ask 10 different people and you are likely to get 10 different answers.
Some people like to leave the peels on the apples, and some don’t. The choice is really up to you.
Our family prefers the texture of applesauce better when we peel the apples. So to make things easier we use an apple peeler, corer, slicer to prepare the apples.
And because the apples are cut in such thin slices they cook much faster.
However, when keeping the skins on, it is best to use an apple corer/slicer. Although the wedges will be thicker, the increased cooking time required to break down the apples will also help break down the skins as well.
Now that the apples are ready, it is time to get cooking!
Here are our three favorite methods for making homemade applesauce.
The traditional method includes cooking down the apples in a large pot on the stove.
All that is required is a little water in the bottom of the pan. This helps prevent the apples from burning and sticking to the bottom.
However, you don’t need a lot of water. Once the apples begin to cook down, they release their natural juices, so you don’t want your applesauce to end up too watery.
One of our favorite ways to make homemade applesauce is in the slow cooker.
There is nothing better than walking into the house and smelling the aroma of cooked apples filling the air.
Plus, they cook down so well that sometimes you don’t even need to puree them.
Our 6 quart Crock Pot makes the perfect applesauce in about 2-3 hours. We can even program our slow cooker to turn the cooking time off but keep the applesauce warm until we get home.
But the absolute fastest way to make homemade applesauce is to use an electric pressure cooker.
With just 7 minutes of cooking time you can have applesauce on the table in less than 15 minutes!
When we are in a hurry or if we are looking for a healthy side dish to serve, this is our preferred cooking method.
However, whatever method you choose to use, do yourself a favor and take advantage of all those fresh apples this season.
Plus, applesauce freezes well and can be enjoyed for months!
If you are looking for another great apple recipe – try our Easy Apple Butter!
Mary and Jim
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Homemade Applesauce Recipe
- 10 large sweet apples
- ½ cup of water
- ¼ cup sugar optional
Wash your apples and then peel, core and slice them.
Put your apples in a large stockpot. Add the water and sugar to the pot. Cook on medium-high heat for 20 minutes or until the apples are soft.
Place your apples in the liner of your slow cooker. Add the water and sugar, if using to the pot.
Cook on low for 2-3 hours or until the apples are soft.
Instant Pot/Ninja Foodi Electric Pressure Cooker
Place the apples in the liner of your pressure cooker. Lock the lid in place and place valve in the Sealing position. Pressure Cook on HIGH pressure for 7 minutes. Allow to naturally release, or complete a slow controlled quick release of the pressure.
Use an immersion blender or potato masher to break down the apples to the desired consistency.
You can also add ground cinnamon to the apples before or after cooking.
Store in the refrigerator for up to a week or in the freezer for up to 6 months.
Recipe courtesy of Old World Garden Farms