Good applesauce tastes like apple pie without the crust. I’m eating it cold out of the refrigerator as I write this. Mmmmm. It’s easy to make and is a healthy snack. If you have small kids with hardly any teeth, it’s perfect. If you want to bring a snack to work, it’s tasty and portable. If you’re making it for someone who does Crossfit, it’s also great. But you’ll likely need to double or triple the recipe. These are hungry people!
I’m posting this a couple of weeks before Thanksgiving because applesauce is also perfect as a Thanksgiving side dish instead of cranberry sauce. I’m going with applesauce this year. Eating cranberries make me squint with a weird “the sun is in my eyes” sort of face.
I used a combination of Gala apples and some other apple variety that I cannot pronounce since it’s in Danish. But I do recognize the word for apple now. It’s “Æble.” The “A” is attached to the “E”. It’s like they’re hugging. They’re friends. It’s a loving alphabet. Why don’t American vowels hug? Back to the apples. For more flavor, I like to use 2-3 varieties when I make applesauce. When in the U.S., I use Gala, Fuji, and Honeycrisp apples. Use whatever apples you prefer that look like someone hasn’t gone bowling with them.
This is super easy to make—with only some apples, water, lemon juice, sugar, and some spices. I use a very small amount of sugar just to balance out the apples and the lemon juice. I’ve tried more lemon, less lemon, more sugar, less sugar, more spices, and less spices. I’ve tried every combination. These are the best ratios, in my opinion, for a perfectly tasty applesauce that is flavorful and balanced, rather than too sweet or overly spiced.
Here’s my run down of how it tastes on day one, two, and three. If you’re entertaining guests, you can serve it on day one, two, or three. However, I’d suggest serving it on day two. That’s when it tastes the best. Plus, it’s nice to have this made ahead of time so you can focus on your main dish and your guests when it’s party time.
Day #1 – Warm and delicious out of the pot.
Day #2 –REALLY good. Flavor is at its best. Nice and thick.
Day #3 – Still really good.
Day #4 – Not sure! It’s only lasted for 3 days.
Yield: 2 cups
3 pounds of apples (a mix such as Gala, Fuji, or Honeycrisp)
½ cup water
2 teaspoons lemon
2 teaspoons white sugar
2 teaspoons light brown sugar
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
- Wash, peel, remove cores, and cut apples into medium-thick slices.
- In a large saucepan, bring the apples, water, and lemon juice to a boil. Give the apples a stir and reduce heat to low-medium for a gentle simmer.
- Cover the pot for 20 minutes, checking every 5 minutes and stirring the apples to help them cook evenly and break down. You know it’s done when the apples are soft and completely broken down.
- Once done, remove from the heat. Add the white sugar, brown sugar, cinnamon and nutmeg to the pot. Stir to fully incorporate. Put the cover back on and let the applesauce sit for 10 minutes.
- I use 2-3 varieties of apples to give the applesauce more flavor. However, you can certainly use one variety.
- Use nutmeg from a jar if you don’t have nutmeg to grate. Either will be tasty.
- I prefer the applesauce consistency to be between what you’d find in the store (pureed) and chunky. If you prefer a thinner and pureed version, simply let applesauce cool to room temperature and puree in a blender.
- Taste, taste, taste when you’re cooking. If you don’t like it, then you won’t want to eat it!
Nutritional Information Per Serving (1 cup): 284 Calories, 1g Fat, .2mg Sodium, 75g Carbohydrates, 7g Fiber, 60g Sugar, 2g Protein