It’s so simple and incomparably better than the jarred stuff.
You don’t need to be an organic hippie mom to make homemade applesauce for your baby, from scratch. And it doesn’t need to be Pesach either, although I totally recommend you try it this Pesach.
Homemade applesauce is so much better and so worth the peeling and dicing. You will marvel how all you need is just…apples! Don’t add any sugar, and almost no water. Yep. that’s the trick. Minimal amount of water for that thick, stay on the spoon consistency.
So, how do we go about it?
First, pick the apples: there are no rules. All apples make applesauce. But obviously, the taste will vary depending on the type of apples. Granny Smith will give you a tart applesauce whilst Golden Delicious will give you a really sweet one. I usually like to mix them up. Wait. That was a lie. I usually use all the apples that have been sitting in the fruit drawer that nobody ate in the past two weeks because “this one has a bump” and “this one is ugly.” So yeah, I do mix them up. And my applesauce is not always the same. But adding a few Granny Smith apples to some “old” apples always helps.
Obviously, the better the fruit the better the results. But that doesn’t mean you cannot use bruised and old produce. After all, that is the true origin of “compot,” isn’t it?
Now that you have your apples, peel and core them.
Cut them up in large chunks (no need to cut them nicely, you will blend them anyway). Place apple chunks in a pot.
Here is a ratio to help you out: for 9 apples we used ½ cup of water. Really little water.
Place pot over a low flame and cook for about 1 hour and a half, on a very low simmer. The trick is not to let the pot boil over, so keep an eye on it.
At this point, if you like chunky applesauce you are pretty much done, otherwise, get your immersion blender out and blend it until super smooth. I like my applesauce super smooth.
Once cooled, your applesauce will get thicker and “sweeter” so dont judge it while it’s hot.
Applesauce freezes well and defrosts fast. Divide it into small containers or refrigerate it until ready to use, up to a week.
Tip: On pesach I like to serve my applesauce topped with lightly toasted sliced almonds (I toast them myself in the oven at 350ºF for 8-10 minutes) and pomegranate seeds. Delicious!
Thanks for the tips…
I add grape juice to the water to give it a nice pink color…
That sounds like a great tip! Must try. I sometimes add some plums, when in season.
Dinah I think you should officially join the bcp team as a full fledged member. You’ve earned it
Totally. Dinah deserves a BCP fan crown!!
Yes! I do that too.
But only when its done cooking or it will turn brownish.
Memories! I remember my grandmother making applesauce. She would add 2 whole red plums for color and then remove. Before the days of immersion blenders she would spoon ladlefulls through a mesh strainer for that perfectly smooth consistency. Pink applesauce!
Sounds perfect! such memories!
adding a small beet also gives a nice pink color and doesn’t change the taste.
I like the grape juice idea too.
Yes my mom does that! isn’t it incredible how Hashem’s produce is all the food coloring we need???
What I do is save the water that I cook the beets in when making chrain and use it to color the applesauce. A little goes a long way for a nice pink.
There is so much to learn! thank you for taking the time and giving over these invaluable tips. Happy cooking everyone!
I thought of it for pesach when we peel so couldn’t put an unpeeled plum in… necessity is the mother of invention, no?!
always!!
Made this tonight. It is amazing! Combined with the idea to freeze in individual portions. I packed it away in 4 oz containers with lids. Thinking a sprinkle of cinnamon might be nice for variety. Thanks again for another amazing idea!
so glad to hear! enjoy!