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Begin by peeling and coring 15 medium apples. Once peeled, cut them into chunks for even cooking. Any variety of apples works, but softer apples like Fuji, Gala, or McIntosh will cook down more quickly.
Place the apple chunks into a medium-large saucepan. Add 1 cup of water to the pan. This helps prevent the apples from sticking and starts the cooking process. Cover the saucepan with a lid and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the apples simmer for about 15 minutes. Stir occasionally to ensure even cooking and prevent sticking. The apples should become soft and start to break down.
After the apples are tender, remove the lid and stir in the juice of ½ a large lemon. The lemon juice enhances the natural flavour of the apples and prevents the sauce from browning.
Remove the saucepan from heat. Use a blender or an immersion blender to process the cooked apples: For chunky applesauce, pulse briefly until you reach the desired texture. For smooth applesauce, blend for 30–60 seconds until the mixture is creamy and uniform.
Allow the applesauce to cool to room temperature. Transfer it to airtight containers or jars. Store in the refrigerator for up to a week or freeze for longer storage.
Choose the Right Apples:
Use naturally sweet apple varieties like Fuji, Gala, Honeycrisp, or Golden Delicious. If you prefer a tangier flavour, mix in tart varieties like Granny Smith or Jonathan apples for balance.
Prepare Apples Uniformly:
Peel, core, and chop apples into similar-sized pieces to ensure even cooking. Smaller pieces will cook faster, while larger chunks may take longer.
Control the Consistency:
For chunky applesauce, don’t overcook the apples or over-blend them. A quick pulse with an immersion blender will retain some texture. For smooth applesauce, blend thoroughly and add a little extra water if needed for creaminess.
Adjust Liquid as Needed:
If the apples are juicy, you might need less water. Start with Âľ cup instead of 1 cup and add more during cooking if necessary.
Enhance Flavour Naturally:
While the recipe doesn’t call for sugar, spices like cinnamon, nutmeg, or cloves can add a warm, cosy flavour without additional sweeteners. A small splash of vanilla extract (added after cooking) can also enhance the taste.
Avoid Overcooking:
Cooking too long can turn applesauce mushy and cause it to lose its fresh flavour. Stick to the 15-minute simmer and check for softness.
Use Fresh Lemon Juice:
Freshly squeezed lemon juice provides the best flavour and prevents browning. Bottled lemon juice can be a backup but may not taste as vibrant.
Blend Safely:
When blending hot applesauce, use caution to avoid burns: For an immersion blender, keep it fully submerged to avoid splatter. If using a stand blender, allow the mixture to cool slightly, blend in small batches, and leave the lid slightly ajar to release steam.
Taste-Test:
After blending, taste the applesauce and adjust if necessary. If it feels too tart, the natural sweetness will deepen as it cools.
Store Properly:
Cool the applesauce completely before transferring to storage containers. Use airtight containers to prevent air exposure, which can affect the flavour and colour.
Double the Recipe for Batch Cooking:
Applesauce freezes well, so make a large batch to save time later. Freeze in individual portions for convenience.
As a Snack: Serve plain in a small bowl or with a sprinkle of cinnamon for added flavour.
As a Spread: Use as a topping for pancakes, waffles, or toast instead of syrup for a natural, healthier alternative.
As a Dip: Pair with soft fruit slices, crackers, or breadsticks for a fun and nutritious snack.
In Smoothies: Blend applesauce with yoghurt, milk, or other fruits to create a creamy, naturally sweet smoothie.
In Parfaits: Layer with yoghurt and granola to make a simple, wholesome parfait.
In Baking: Replace sugar or oil in muffins, pancakes, or cakes with applesauce for a moist texture and natural sweetness.
As Pudding Base: Mix applesauce with chia seeds and let it set to create a baby-friendly chia pudding.
Frozen Treats: Freeze in popsicle molds or ice cube trays for a refreshing snack or teething relief.
With Cereal: Stir into oatmeal, pudding, or overnight oats for added flavour and sweetness.
Refrigeration:
Allow the applesauce to cool completely to room temperature before storing. Transfer it to an airtight container or glass jar with a tight-fitting lid. Store in the refrigerator for up to 7–10 days.
Freezing:
Pour the applesauce into freezer-safe containers, leaving about an inch of space at the top for expansion. Alternatively, use silicone ice cube trays to freeze individual portions. Once frozen, transfer the cubes to a freezer bag for long-term storage. Applesauce can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
Avoid Contamination:
Always use a clean spoon when scooping applesauce to prevent introducing bacteria that could spoil it.
Begin by peeling and coring 15 medium apples. Once peeled, cut them into chunks for even cooking. Any variety of apples works, but softer apples like Fuji, Gala, or McIntosh will cook down more quickly.
Place the apple chunks into a medium-large saucepan. Add 1 cup of water to the pan. This helps prevent the apples from sticking and starts the cooking process. Cover the saucepan with a lid and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the apples simmer for about 15 minutes. Stir occasionally to ensure even cooking and prevent sticking. The apples should become soft and start to break down.
After the apples are tender, remove the lid and stir in the juice of ½ a large lemon. The lemon juice enhances the natural flavour of the apples and prevents the sauce from browning.
Remove the saucepan from heat. Use a blender or an immersion blender to process the cooked apples: For chunky applesauce, pulse briefly until you reach the desired texture. For smooth applesauce, blend for 30–60 seconds until the mixture is creamy and uniform.
Allow the applesauce to cool to room temperature. Transfer it to airtight containers or jars. Store in the refrigerator for up to a week or freeze for longer storage.
Suitable for 6 months
Calories: 50
Carbohydrates: 13g (11g natural sugars, 2g fibre)
Protein: 0g
Fat: 0g
Potassium: 120mg (3–4% DV)
Vitamin C: 4–6% DV
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