This weekend we decided to head to our favorite pumpkin patch to get some obvious pumpkins, kettle corn, cider donuts, and about a dozen pounds of u-pick apples.
Now that I have amassed a plethora of apples we decided to make some homemade applesauce. For just a few apples I would just cut the apples by hand but with this many I break out my apple peeler which gets the assembly line moving much faster.
If interested here is the applesauce recipe I traditionally use for my applesauce…not super sweet but with nice hint of lemon.
- 5-6 pounds of apples (peeled, cored, quartered)
- peel of half a lemon
- Juice of two lemons
- ½ teaspoon cinnamon (more if desired)
- ½ cup white sugar
- ½ cup brown sugar
- 1.5 cup water
- 1 teaspoon of salt
- Add all ingredients into large pot over medium high heat. Cover and bring to boil then lower temperature to low and simmer for at least 30 minutes. Note: This also works great with a crockpot (high to boil and low for 30+ minutes)
- Once the apples get a soft and mushy remove lemon peels and mash with a potato masher. For a less physical approach an egg beater (personal favorite), immersion blender, food processor, or blender (pulsing) can smooth things out real quickly
Good for on year in the freezer and probably good for a couple weeks in the refrigerator…though it has never lasted that long with my 11 year old daughter knowing about it. Great cold but I like it best warm with a bit of vanilla ice cream or a splash of cream or whipping cream.