It’s still a thousand degrees in Houston and it will still be hot here when the kids are screaming “Trick or Treat!” but apples come from other parts so when the weather becomes apple-pickin’ weather, it’s Fall.
Apples are revered in my house. When Honeycrisp season begins the volume of apples eaten in this house is a bit frightening given that there’s only two of us. On top of that, the weeone eats applesauce daily. Ever since I discovered the applesauce that comes in squeezable packages similar to drink pouches, she seems to always have one in hand.
Enter the mother who hates all that trash and wants to make her own applesauce. Everyone I know has done it, but I’d somehow never made my own applesauce.
Turns out, it’s one of the easiest things EVER! The end result is healthy, tasty and keeps for a week to ten days in the refrigerator (if you think it’ll last that long with your family gobbling it up).
You have options and decisions to make though. You can use whatever apples you prefer. I used Pink Lady apples this go round because the farmer’s market had them at a good price and they’re the favorite of my friend, Heather. AND….since I made them with Pink Ladies, it sounds like this applesauce is from the movie “Grease” which is my all-time fave.
Also, should you or shouldn’t you peel? I didn’t because I’m lazy, so at the end of my process I had to run my sauce through the food processor so it’d be smooth. You can peel and skip that step, just mashing your cooked down apples as you would mashed potatoes.
Finally, cinnamon or no cinnamon? I added about a teaspoon just as the apples finished cooking. I did NOT add any sugar. If you use an apple that is not very sweet you may want to add a bit of sugar, but it’s really not necessary. If you like the flavor of your favorite variety of apple – you’ll like the sauce.
Finally, I store this in a quart container in the refrigerator, but found some squeezable, reusable, food-safe pouches (Sili Squeeze) that the weeone can use to take this in her lunch without needing a spoon still. They’re not the ideal ones, but so far it’s the best squeezy pouch I can find. If you have a cheaper or better option – please share!
Pink Lady Applesauce
Serves: 8 (1/2 cup serving)
- 4 pounds of apples, roughly cut into pieces (and peeled if you’d prefer)
- 1 1/4 cups water (you may not need it all if your apples are particularly juicy)
- cinnamon to taste
- Place roughly chopped (1 inch cubes) apples into a dutch oven and bring heat to medium.
- Cook, stirring on occasion and adding water when dry, for one hour.
- Mash with potato masher.
- If you did not peel your apples and you’d like to have smooth applesauce without digging out the peels, process the sauce in a food processor.
- Ladle into one quart storage container and refrigerate for a week to ten days.
Calories: 125, Fat: 0.3g (sat: 0.2g, poly: 0.2g), Chol.: 0.0mg, Sodium: 0.0mg, Potassium: 244mg, Carbs: 32.4g, Fiber: 5.8g, Sugar: 21.2g, Protein: 0.3g