Homemade Apple Sauce

Susan from Food Blogga 

8 McIntosh or Rome Beauty apples (about 8 cups), peeled and chopped
3 cups water
2 Tbsp sugar
1/2 Tbsp ground cinnamon

Place chopped apples in a deep pot. Add water, sugar, and cinnamon. Bring to a boil for 10 minutes, or until the apples begin to break down. Lower to a simmer and cook 15-20 minutes, or until the apples are completely soft. Stir well with a spoon until a thick sauce forms.

Leave a few lumps and bumps in it or puree it in a blender for a smooth finish. Make sure to let it cool first before pouring it the blender!

Let the sauce cool before serving.

 

How I make homemade apple sauce:

  • I use sweet, juicy, meaty apples such as Rome Beauties or McIntosh. Though I love tart and tangy Granny Smiths and Pink Ladies for eating apples, I wouldn't recommend them for apple sauce.
  • Like Jeff's mom, Dorothy of Dorothy's Broccoli Pasta and Italian Almond Biscotti, I leave the skin on one or two apples to impart a warm reddish color to the sauce. If you don't like the texture of the skin, you can remove it before serving or puree the sauce until it dissolves.
  • For a basic apple sauce, I use apples, water, sugar, and cinnamon. For variety, I sometimes add a splash of fresh lemon juice or some ground nutmeg, ginger, or cloves; golden raisins and dried or fresh cranberries are wonderful add-ins too. And who could argue with pouring some pure maple syrup or honey in for added sweetness?