I’ve been making a big batch of applesauce every fall since I was married. We would typically go apple picking and end up picking way too many apples, so I would make applesauce and freeze it. Besides the time that it takes to peel them all, it is a pretty easy process. I like my applesauce with just a little bit of sweetness, and a lot of spice. If you want it a bit sweeter/less spices you can easily adapt the recipe. I like to freeze it in 2 cup portions. It is delicious plain, and even better with a scoop of vanilla ice cream.
makes about 8 cups
- 5 lbs apples, peeled and cut into quarters, cores & seeds removed // I used McIntosh to make these, also don’t worry about the apples browning while you are peeling the rest of them, it won’t matter when they are cooked down
- 1/2 cup sugar // white or brown works
- 2 tbsp cinnamon
- 1 tsp ground cloves
- 1 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup water
- In a large pot with a tight fitting lid, add all of the ingredients. Stir well to combine. Put the lid on the pot.
- Set over medium heat and bring to a boil. Reduce heat to medium-low.
- Cook, stirring occasionally, until all of the apples are softened.
- Continue stirring to break up the apples. If you want a smoother applesauce, you can use a potato masher or immersion blender.
- Turn off the heat, and remove the pot from the burner. Let cool in the pot and divide into containers to freeze.