RECIPE: Apple Sauce
for BC Living column “From Scratch”
October 2021
Some things are just better when they're made from scratch—and making something with your own two hands provides such satisfaction. When you cook from scratch, you know exactly what ingredients go into your meals, and it offers you the flexibility to adjust your recipe for dietary or taste preferences.
It’s apple season, and I just happened to get a huge bag of them for super cheap. I’m not a big pie person, so I knew I wanted to make applesauce. Not only is a great little side dish for all ages, but it's incredibly easy to make. (And it can be used to replace eggs in vegan baking!) By making it from scratch, you can also control the sweetness.
I recommend not putting any sugar into it while you’re cooking. Depending on the apples you have, they might be sweet enough already. You can add sugar in afterwards when you taste test, or on an individual basis when serving. Try just sprinkling some cinnamon sugar on top for an added kick!
INGREDIENTS
4 lbs of apples (about 10 medium)
½ cup water
Juice of half a lemon
INSTRUCTIONS
Peel and core the apples. I have an apple peeler which makes this job take far less time, but a regular peeler will do as well. Next, dice into small pieces.
Place the apples into a large pot, and pour juice over the apples to help stop them from browning.
Add the ½ cup of water and set over medium-high heat until the water starts to boil.
Bring it down to a simmer and cover, cooking for about 20 minutes until the apples are fully cooked and easy to mash.
For chunky applesauce, use a potato masher and roughly go over them until you have your desired consistency. Alternatively, process until smooth in a blender or with an immersion blender.
Serve warm or cold, and optionally sprinkle with cinnamon.
Makes approximately four cups
