My family and I have been lucky enough to have grown up on this delicious applesauce that my Gam would always make. There's just something about applesauce when it's homemade...but especially when Gam makes it, she truly makes it with love. She has always used Gravenstein apples because they are tart with a hint of sweetness (plus she has a couple of Gravenstein apple trees in her yard). This recipe only has 3 ingredients (if you don't count the water), making it so simple and a much healthier option than the store-bought processed versions. It's so versatile too, enjoyed warm or cold as a little snack, healthyish dessert, or even paired with a savory dish. P.S. This can make as a fun gift during the holidays ~ jar it and gift it to a loved one.
Choosing Apples:
When it comes to choosing the type of apple you will be using, it really just depends on your preference in taste. But first and foremost, you will want to go with a cooking apple, meaning an apple that will cook down well. This variety of apples are generally softer.
There are two different ways you can go. Sweet or Tart. As I mentioned above, I grew up with my Gam having Gravenstein apple trees, which in my opinion, make the BEST applesauce, because they are tart with a hint of sweetness, giving you the best of both worlds. There are many different options though, and it's really just your preference at the end of the day.
Tart options:
Gravenstein
McIntosh
Granny Smith
Sweeter options:
Golden Delicious
Fuji
Cortland
First things first, you will need about 15 medium-sized apples. See apples choices above. Peel, core, and slice into quarters. If you have an apple peeler, definitely use it, it will cut your prep time down tremendously. Once the apples are sliced into quarters, go ahead and add them into a large pot or dutch oven.
Add in 1 cup of water and bring to a boil. Lower the heat, cover, and allow to simmer for about 25-30 minutes. Stirring occasionally to make sure that the apples don't burn. Also, it's very important to make sure that the apples have enough water while they steam and cook down. If you notice that the water has mostly evaporated, add in 1/2 cup more.
After about 30 minutes, the apples should be very soft. Remove from the heat and mash your apples with a potato masher until they are smashed into chunky bits. Add in 1/2 tsp of ground cinnamon and 3 tbsp of organic raw sugar, to start. You will most likely add in more sugar and cinnamon, but it really just depends on the batch of apples you have and how sweet they are. I ended up putting a total of 5 tbsp of sugar in mine and adding another 1/2 tsp of ground cinnamon.
Place back on medium-low heat and stir the sugar and cinnamon in until well-combined. The sugar should be well incorporated from the heat. Taste the applesauce and see if you need to add in more sugar or cinnamon. Then remove from the heat.
Once you have the flavor profile you desire, it will be time to decide on the texture you prefer.
Chunky or Smooth?
You can't go wrong with either texture, it is completely up to you and what you prefer. My Gam always went with a more smooth texture, so that is what I prefer. If you decide to go with a more chunky texture, you will just need a potato masher. If you choose a more smooth texture, you will want to use one of the following: immersion blender, blender, Nutri-bullet blender, or food processor.
OR if you happen to have a Chinois, that is the REAL way. This is what my grandma uses and what her mom used as well. A Chinois is a steel cone fine-mesh sieve, preferably on a stand with a wooden pestle used to push the mixture through for a more smooth consistency. They do sell them on Amazon, but I hear they don't make them as good as they used to, so if you can get your hands on an old one, DO IT.
Once you have reached your preferred texture, you are all finished!! Easy right?
This applesauce is delicious warm or cold, so if you prefer it warm, it's ready to serve immediately and if you prefer it to be chilled, first allow the applesauce to cool after cooking and then place into a container and refrigerate until cold.
You may store in your refrigerator for up to 7-10 days and up to a couple of months in the freezer.
I hope you all enjoy this recipe as much as I do! Let me know what you think! XO
Gam’s Homemade Applesauce
INGREDIENTS:
- 15 medium-sized Gravenstein apples, peeled & quartered
- 1/2 tsp - 1 tsp ground cinnamon
- 5 tbsp organic raw sugar
- 1 - 1 1/2 cups of water
INSTRUCTIONS:
1. Wash, dry, and peel all apples, then core and cut into quarters.
2. Add the apples into a large pot or dutch oven, then add in 1 cup of water. Then bring to a boil, lower heat, and then cover and simmer for about 25-30 minutes. Stir occasionally. If it looks like it’s getting a little dry, add another 1/2 cup of water. Apples should be very soft. Remove from heat.
3. Begin to mash your apples until they are all smashed into chunky bits. Add in 1/2 tsp of ground cinnamon and 3 tbsp of organic raw sugar, to start. Place back on medium-low heat and stir until well combined. The sugar should be well incorporated from the heat. Taste the applesauce and add more sugar and cinnamon if you desire. Depends on how tart your batch of apples are and your preference for sweetness.
4. Remove from heat and decide if you would prefer chunky or smooth applesauce. If you would prefer chunky, use a potato masher until desired consistency. If you would prefer smooth applesauce, use an immersion blender, blender, or food processor until it reaches the desired consistency.
5. Allow cooling before storing. Can be refrigerated for 7-10 days or frozen for a couple of months.
6. Enjoy warm or cold!
NOTES:
- Apple options: If you prefer more tart (like me) I’d go with Granny Smith, McIntosh, or Gravenstein. If you prefer sweeter, Golden Delicious, Cortland, or Fuji are all great options.
Enjoy!!!
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