What’s that? You have too many apples on your hands? They’re gonna go bad before you can eat them all? Their flavor is subpar? Fear not. I bring you good news—applesauce. Homemade applesauce! Even the flavorless of apples turn flavorful. And besides the peeling, cutting, and coring of the apples, this takes no time at all. Even less time if you have one of these handy guys. Would you believe me if I told you I took a nap while the apples were turning into applesauce? It doesn’t get any better than that.
Ok, maybe it could get a little better. Have you ever had a little something, something called baked oatmeal? Promise me you’ll try it. Especially after you make this applesauce. Substitute the jarred applesauce for the homemade stuff, and viola, you’ve just turned into Martha Stewart. At least that’s what I tell myself. If only I had picked the apples from my apple orchard out back. Ha! If only I had a backyard.
- Add ingredients into a large pot. Stir.
- Bring to a boil.
- Lower heat and simmer for 30–40 minutes.
- You’ll know it’s ready when the apples begin to fall apart as you stir. Using a hand masher, break down the chunks until the applesauce is desired consistency.
- Refrigerate until serving.
• Unsure of how many apples are in a pound? Check out this guide.
• I prefer to use multiple types of apples when making applesauce.
• Be sure to cut off any remnants of the tough core when dicing. You’ll thank yourself later.