It’s so simple and incomparably better than the jarred applesauce you get in the stores.
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 “compote,” 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 the 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 smooth
Once cooled, your applesauce will get thicker and “sweeter” so don’t 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!
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