Apple sauce from a store?! No way! You can make apple sauce and it is SOOOOO much tastier than anything you could ever buy. It’s so easy to make that I made it with a kitchen full of high schoolers in under 30 minutes! Yes, way!
All it takes to make apple sauce are some good quality apples, cinnamon, and water. If you feel crazy, a little fresh orange juice, zest, or apple cider for your base. It’s important to note, that as much as you think you’re making, you’ll only make half the amount it appears you’re making. The apples will reduce by half. Start with as large of a pot as you own and fill it to the top with apples. This is how I do it! If using less than the recipe below, simply adjust amounts of cinnamon, liquid, and zest. Don’t be fooled though. If you want a good supply of apple sauce to use throughout the year (I use it in place of oil in every baked good), then go big! It looks like more than it really is, as the apples reduce a lot, and then you’ll be sad you didn’t make more! It’s great on top of waffles, pancakes, in place of jam, you name it! Below is my apple sauce on top of my baked Apple Pancake.
To can, visit my How To Can Jam video to see how to can. I taught my sister how to over the phone 🙂 To process jars, you would heat in hot water bath for 20 minutes for quarts. The sauce also freezes perfectly well! Make it now for upcoming holiday dinners! Also makes a great snack for the kiddos lunch! I even like it heated for a dessert! I find it’s really helpful to use an apple peeler if you like a smoother texture!
Makes 8 quarts of sauce-reduce amount of apples to desired final amount
Ingredients:
- 16 quarts of apples, peeled, cored, and sliced-slices don’t have to be perfect, they will mush out (can leave peels on, but not as smooth texture)
- 3-4 tbsp cinnamon, or more depending on how dark you like your apple sauce
- 2 tsp organic orange or lemon zest (I prefer orange, but this time I only had lemons and it was great-be sure to use organic)
- 2 cups liquid to start (with an addition 1/2-1 cup as apples cook): water, apple cider, or a diluted blend of orange juice and water (I use the orange juice leftover from dehydrating apples which is a 3 parts water to 1 part oj mix)
- *optional: a few tbsp of honey/maple syrup-we don’t, but if you like a sweetened sauce, go lightly
Instructions:
- Peel and core apples. We use a peeler for this, as we do so many and it really speeds up the whole process. Alternatively, you can leave the peels on. You might have a little more texture in your sauce, but you retain more nutrients.
- Place into large pot and add liquid so that there is enough to cover the bottom of the pot a few inches. Bring to a boil, and stir to prevent burning/sticking, adding more liquid if needed. You will lost likely not have a pot big enough to fit all the apples in at one time (I have a big soup pot, and still can’t fit all the apples in at once). Add about 10 pounds and then as apples cook down a bunch, add the remaining 6 pounds after about 10 minutes, or until there’s more room in the pot. They will cook down a lot.
- Once apples soften, add cinnamon to desired color/flavor. This depends on how strong of a cinnamon flavor you like and how dark you like your sauce. Add in citrus zest.
- Once apples have reduced to half of their amount, this will take about 30 minutes, use a stick blender to puree apples into a sauce (if desired, you can skip this if you like a more chunky sauce). Add additional water/cider/juice to thin to desired consistency. Be careful not to add too much at a time. Taste and add more cinnamon if desired.
- To can: place hot sauce into hot sterilized jars. Run a knife up and down inside the jar to make sure there are no air pockets in the jars, clean rims, place on sterilized lids and bands, and place into boil water canner and process for 20 minutes. Alternatively, apple sauce can be frozen.
6. It’s awesome as a topper on waffles and pancakes! Shown below are my pumpkin waffles.
Nutritional Benefits:
- No added sugars
- Good source of fiber (more if skins are left on)
- No preservatives
- Great alternative for oil in baked goods and as a topping for pancakes, waffles, or as jam
- 16 quarts of apples, peeled, cored, and sliced-slices don't have to be perfect, they will mush out (can leave peels on, but not as smooth texture)
- 3-4 tbsp cinnamon, or more depending on how dark you like your apple sauce
- 2 tsp organic orange or lemon zest (I prefer orange, but this time I only had lemons-be sure to use organic)
- 2 cups liquid to start (with an addition ½-1 cup as apples cook): water, apple cider, or a diluted blend of orange juice and water (I use the orange juice leftover from dehydrating apples which is a 3 parts water to 1 part oj mix)
- *optional: a few tbsp of honey/maple syrup-we don't, but if you like a sweetened sauce, go lightly
- Peel and core apples. We use a peeler for this, as we do so many and it really speeds up the whole process. Alternatively, you can leave the peels on. You might have a little more texture in your sauce, but you retain more nutrients.
- Place into large pot and add liquid so that there is enough to cover the bottom of the pot a few inches. Bring to a boil, and stir to prevent burning/sticking, adding more liquid if needed. You will lost likely not have a pot big enough to fit all the apples in at one time (I have a big soup pot, and still can't fit all the apples in at once). Add about 10 pounds and then as apples cook down a bunch, add the remaining 6 pounds after about 10 minutes, or until there's more room in the pot. They will cook down a lot.
- Once apples soften, add cinnamon to desired color/flavor. This depends on how strong of a cinnamon flavor you like and how dark you like your sauce. Add citrus zest.
- Once apples have reduced to half of their amount, will take about 30 minutes, use a stick blender to puree apples into a sauce (if desired, you can skip this if you like a more chunky sauce). Add additional water/cider/juice to thin to desired consistency. Be careful not to add too much at a time. Taste and add more cinnamon if desired.
- To can: place hot sauce into hot sterilized jars. Run a knife up and down inside the jar to make sure there are no air pockets in the jars, clean rims, place on sterilized lids and bands, and place into boil water canner and process for 20 minutes. Alternatively, apple sauce can be frozen.
What a great recipe! I’m always looking for ways to make apple sauce without sugar, can’t wait to give this a try!
Thanks Lindsey! It’s a staple in our house!