A simple homemade applesauce sweetened with a touch of maple syrup. To heighten the sweetness naturally, add cinnamon, nutmeg, and salt. Note: this recipe cooks down to less than half (8 cups of diced apples = 3 cups applesauce), so go big here!
- 8 c. roughly diced apples, peeled and cored
- 3/4 c. water
- 3 tbsp. pure maple syrup
- 1 tsp. cinnamon
- 1 tsp. apple cider vinegar
- 1/4 tsp. kosher salt
- a couple grates of nutmeg
Peel and core the apples. Roughly chop the apples, measuring 8 cups worth. This is a perfect time for tiny humans to practice their chopping. We use these safe, serrated knives (pictured above).
Add the diced apples and all the remaining ingredients into a large saucepan or dutch oven. Stir to combine. Bring apples to a rolling simmer. Then turn down to low, and simmer for 30 minutes. Applesauce is ready when it easily smashes from the backside of a spoon. Taste, and add more maple syrup, if desired.
Smash into small chunks and allow to cool before storing in an airtight container. If you’re after a smooth applesauce, place in a Vitamix and pulse until desired consistency is reached. Applesauce will last a couple weeks in the fridge or a couple months in the freezer.
• Apple Cider Vinegar can be equally substituted with fresh lemon juice, if desired. The vinegar will act as a preservative, slightly prolonging its fridge life, while also adding nice flavor.
• For more information on apple varieties, check out this resource.