Oh, don’t mind me. Just over here trying to use up all these amazing apples. Which means it’s time for – Mom’s Amazing Best Ever Homemade Drop Dead Good Applesauce.
Ok that’s a really long name but it’s totally necessary. You’ll probably break up with grocery store applesauce after you make this. Promise. It’s un-complicated enough to make on a weeknight (I have done it). I was a little on the fence about sharing my mom’s recipe at first (sorry, internet friends) but when I thought about how AMAZING + simple it is, I knew I needed to share it.
I want to share recipes that are practical + delicious – recipes that YOU can and will actually make! This is one of those recipes.
There are two pieces of kitchen equipment that are essential for this – you only need one of them though. Lemme explain.
If you want
a. to be a little lazy (no shame)
b. a nice + natural rosy-pink tint to your applesauce
Then you need a food mill (see handy-dandy image below if you’re not sure what this is). A food mill (affiliate link) will get rid of the apple skin for you after you cook the apples – so all you need to do is slice + core them.
If you don’t have a food mill/don’t want to get one, you will need to peel your apples before you cook them. (I’ll explain more about this when we get to the recipe.)
Oh – this recipe is great because it makes about 2 1/2 pints – so you won’t be drowning in applesauce. It also freezes extremely well so you can double the recipe and freeze some for a future cold winter night when you will be missing your haul of farmer’s market/apple orchard apples.
Seriously. Cannot recommend this situation highly enough. The recipe, the doubling, the freezing – all of it. True fall goodness right here.
- 16 apples, quartered + cored
- 1 cup of water, apple juice, or apple cider (I used cider)
- 1/2 cup brown sugar (or less, it’s great either way)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
If you’re using a food mill, core + slice apples into quarters.
If you’re using a blender, peel, core + slice apples into quarters.
In a pot (I used an enamel dutch oven) heat apples + the cup of liquid to boiling over medium heat, stirring often. Reduce the heat and simmer uncovered for 7-12 minutes, or until apples have softened. While the apples are simmering, stir occasionally to break up the apples. When the apples are tender, remove from heat.
If you left the peels on, pour the mixture into a food mill that is over a large mixing bowl. Crank food mill until all the apple mixture has been processed into the mixing bowl and all that’s left in the food mill is apple skin.
If you peeled your apples, put them in a blender once you’ve removed them from the stovetop + allowed them to cool for a few minutes. Blend until desired consistency is reached (smooth applesauce, slightly chunky, etc).
Once you’ve food mill-ed or blended your applesauce, return to the pot and add brown sugar + spices. Let simmer for 5-15 more minutes if you want to thicken your sauce up a bit. If you know how to can things, you can can this, or you can freeze it, or you can store in the fridge for about 3 weeks, not that it will be around that long ❤️
UPDATE: You can make this in an Instant Pot (affiliate link)! Peel and core your apples if you don’t have a food mill, or just roughly chop them if you do have a food mill. Add apples to the Instant Pot. (I have the 6 quart, if you have a smaller size you may need to cut the recipe down as mine was pretty full with this amount of apples.) Add 1 cup of water or apple cider/juice. Cook on manual for 5 minutes. Let the pressure release naturally or you may end up with a saucy mess everywhere. Stir to break up any pieces that remain. Run it through the food mill if you left the peels on. Add back to the Instant Pot on saute, add the spices + sugar, and cook for a few minutes to thicken. Enjoy!