• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
Menu
  • Jewish
    • Tips & Inspiration
    • Rosh Hashanah
    • Sukkos
    • Chanukah
    • Purim
    • Pesach
    • Shavuos
    • Shabbos
    • Fast Days
  • Family
    • Parenting Insights
    • Marriage
    • Babies
    • Kids
    • Teens
  • Food
    • Recipe Index
    • Recipes
    • Dinner Done
    • Tips & Tricks
    • Menus & Entertaining
    • The 9×13 Life
  • House
    • Basics
    • DIY & Hacks
    • Organizing & Cleaning
    • Shopping
  • Living
    • Better Living
    • Health & Fitness
    • Life Management
    • Travel & Places to go
    • Crafts & Activities
    • Downloads
    • Work
  • Style
    • Beauty
    • Fashion
    • Home Decor
  • Travel
    • Travel Food
    • Travel Hacks
    • International Destinations
    • USA Destinations
  • SHOP
    • Deals
    • House Shopping
    • Products We Love
    • Fall/Winter
    • Spring/Summer

How To Cook Applesauce. It’s so simple and incomparably better than the jarred stuff.

by Renee Muller | March 18, 2018 | 16 comment(s)

How To Cook Applesauce

It’s so simple and incomparably better than the jarred stuff.

 

between carpools basics

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?

How To Cook Applesauce. It’s so simple and incomparably better than the jarred stuff.

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.

 

How To Cook Applesauce. It’s so simple and incomparably better than the jarred stuff.

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.

 

How To Cook Applesauce. It’s so simple and incomparably better than the jarred stuff.

Cut them up in large chunks (no need to cut them nicely, you will blend them anyway). Place apple chunks in a pot.

 

How To Cook Applesauce. It’s so simple and incomparably better than the jarred stuff.

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!


My Favorites

Related Posts

The 4 Things Shaindy Always Keeps in Her Freezer
The 4 Things Shaindy Always Keeps in Her Freezer
The Things I Always Keep in My Freezer
Victoria: The Things I Always Keep in My Freezer
Basics: How to Make Syrian Lehme B’agine
Basics: How to Make Syrian Lehme B’agine

Filed Under: Basics, Food, House, Pesach, Pesach Food, Recipes Tagged With: Basics, freezerfriendly, glutenfree, pesach food

Renee Muller

Renee Muller

Stylist Renee Muller is a trailblazer in the food and lifestyle styling industry. Her magnum opus, the “Our Table” cookbook, debuted on September, 2016. With her own European upbringing, she’s still getting accustomed to raising American-born kids (and the concept of takeout). You can follow her on Instagram @reneemullerstyling or view her work on her website www.reneemuller.com.

Reader Interactions

Comments

  1. AvatarDinah says

    March 18, 2018 at 7:07 pm

    Thanks for the tips…
    I add grape juice to the water to give it a nice pink color…

    Reply
    • Renee MullerRenee Muller says

      March 19, 2018 at 9:03 pm

      That sounds like a great tip! Must try. I sometimes add some plums, when in season.

      Reply
    • AvatarTb says

      March 19, 2018 at 11:39 pm

      Dinah I think you should officially join the bcp team as a full fledged member. You’ve earned it

      Reply
      • Renee MullerRenee Muller says

        March 28, 2018 at 8:50 am

        Totally. Dinah deserves a BCP fan crown!!

        Reply
    • AvatarSB says

      March 20, 2018 at 9:22 am

      Yes! I do that too.

      Reply
    • AvatarSB says

      March 20, 2018 at 9:23 am

      But only when its done cooking or it will turn brownish.

      Reply
  2. AvatarSuri says

    March 19, 2018 at 6:37 am

    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!

    Reply
    • Renee MullerRenee Muller says

      March 19, 2018 at 9:04 pm

      Sounds perfect! such memories!

      Reply
  3. AvatarBella says

    March 19, 2018 at 2:02 pm

    adding a small beet also gives a nice pink color and doesn’t change the taste.
    I like the grape juice idea too.

    Reply
    • Renee MullerRenee Muller says

      March 19, 2018 at 9:05 pm

      Yes my mom does that! isn’t it incredible how Hashem’s produce is all the food coloring we need???

      Reply
  4. AvatarMrs. S says

    March 19, 2018 at 8:23 pm

    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.

    Reply
    • Renee MullerRenee Muller says

      March 19, 2018 at 9:06 pm

      There is so much to learn! thank you for taking the time and giving over these invaluable tips. Happy cooking everyone!

      Reply
  5. AvatarDinah says

    March 20, 2018 at 10:47 am

    I thought of it for pesach when we peel so couldn’t put an unpeeled plum in… necessity is the mother of invention, no?!

    Reply
    • Renee MullerRenee Muller says

      March 28, 2018 at 8:51 am

      always!!

      Reply
  6. AvatarEstee says

    March 22, 2018 at 12:02 am

    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!

    Reply
    • Renee MullerRenee Muller says

      March 28, 2018 at 8:52 am

      so glad to hear! enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe to our newsletter!

Sign up to our email list, so you can always be in the know.
  • This field is for validation purposes and should be left unchanged.

Don’t Miss These!

80/20 rule

What’s the 80/20 rule? This nutrition approach might work for you.

how to make a craft cart

How to Organize the Craft Mess

99 Kosher Dinner Ideas - Dairy. I know. You cook every day. And yet, you still can’t think of a single thing to cook tonight. Meat

Need Help with Nine Days Planning? We’ve Got Lots of Ideas

Cute and Comfy At All Ages: Pajamas for Your Teen

Most Popular Recipes

How to Take Your Soup Presentation From Meh To Wow. 

This Is the Lazy Way of Making Onion Rings. Don’t like to dip and coat each strip of onion? This version of onion rings is way easier (and very tasty too).

This Is the Lazy Way of Making Onion Rings

Footer

Company

  • About Us
  • BCP Team
  • Affiliates

Customer Service

  • Contact Us
  • Write for Us
  • Advertise

Explore

  • Shopping
  • Beauty
  • Food
  • Style
  • Travel & Places to go
  • Work

Connect

  • Facebook
  • Twitter
  • Instagram
  • Pinterest

Subscribe to our newsletter

  • This field is for validation purposes and should be left unchanged.

AFFILIATES

© Between Carpools Copyright 2019 © Disclaimer: Between Carpools LLC is an affiliate with many of the merchant links on Betweencarpools.com. This means we will be compensated if you choose to utilize the links located throughout the site. Betweencarpools.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

©Between Carpools, 2018. ALL RIGHTS RESERVED

 

Tips & Updates – Our Newsletter
©2019 Between Carpools LLC
  • About Us
  • Advertise
  • Shop
  • Contact Us
WordPress Development by Southern Web