Easy Homemade Spiced Applesauce
Chunky fresh off the orchard apples with warm spices is the perfect way to celebrate my favorite season…fall!
How is it the end of October? Somehow I fell off the face of the earth here on the blog for the last month, but I’m making that streak end with a delicious and EASY recipe for you.
There are so many things that I love about Fall it’s hard for me to pick just one thing. The turning leaves, sweatshirt weather, the aroma of fall candles, everything and everything pumpkin, hot comfort food tastes that much better and endless cups of coffee, does it get any better? I think not! This easy homemade spiced applesauce is a great way to celebrate all things ‘fall’!
One of my favorite memories as a kid this time of year is heading out to the local apple orchard to pick out copious amounts of apples for both snacking and baking. There is something about orchard apples that puts grocery store apples to shame. For this recipe, we picked up a giant bag of cortlands. They are the perfect amount of tartness and texture. Any type of apple will work depending on your preference of sweet vs. tart and soft vs. firm. Cortlands are a good balance of tart and firm (which is what we like), but ask your local orchard what they recommend based on your liking.
My best efficiency tip for making a giant batch of applesauce is to invest in one of these bad boys, an Apple Peeler-Corer-Slicer.
I grew up thinking that the only way you eat an apple is in rings. My Mom would spin an apple through this little gadget, run a knife once through and spread the rings out on a plate and dust with cinnamon sugar.
It was my favorite after school snack. My ‘adult’ version is to eat apple rings with almond butter or with a dusting of cinnamon skipping the added sugar.
If you don’t have the Apple Peeler-Corer-Slicer yet (come on Amazon 2 day shipping!), you can peel and core your apples by hand and cut your apples into larger chunks. Might be worth recruiting a helper to keep the “easy” in this recipe. 😉
Here’s what you do. Peel, core, slice a whole bunch of apples keeping in mind they will cook down to be about half of what they started out as. Toss the apples in a big pot as you go. Add a touch of lemon juice to prevent over browning, a touch of water and a plethora of spices. My favorites include cinnamon, lots of cinnamon! As well as nutmeg, cloves and allspice, but cinnamon is a must! The amount of spice is really up to you and depends on how many apples you have, but we like a lot of flavor. I usually add half a cup to a full cup of water depending on how big of a pot I’m making.
Cook the apples over medium high heat with a lid on stirring and mashing occasionally. You can use a potato masher or I use The Pampered Chef Mix N Chop to mash the apples as they cook to the desired consistency. We like ours a little chunky or ‘homemade style’. You know it’s done when the apples are consistent in texture and easily mashed to applesauce consistency.
Enjoy hot off the stove or let cool and store in the refrigerator for up to 2 weeks. Enjoy leftovers cold or reheated with a scoop of ice cream for a fresh and simple fall dessert.
What’s your favorite part of fall?
- 8-10 Apples, cortlands or other cooking apples
- 1/2 cup water
- 1 tsp lemon juice
- 2 Tbsp cinnamon or more to taste
- 1/2 Tbsp Nutmeg
- 1/2 tsp cloves
- 1/2 tsp. allspice
- Peel, core, slice apples and add to large pot.
- Add water, lemon juice and spices.
- Cook covered over medium high heat stirring periodically.
- Mash apples as they cook.
- Remove from heat when apples are cooked down, are consistent in texture and easily mashed.
- Store in refrigerator for up to 2 weeks
- Serve hot or cold.