Homemade applesauce is relatively super easy to make. As a bonus, it tastes 50 million times better than store-bought applesauce.
Ingredients: Apples, sugar, cinnamon. That’s it.
The type of apples you buy will greatly affect the outcome of your applesauce. If you choose tart apples, you will have to add more sugar; sweeter apples will need less sugar added. Certain types of apples also make a better sauce than others (according to various websites, Fuji and Gala work well for applesauce). Also, if you are making a big batch to store for the winter, try spicing it up with several different types of apples.
There are several different ways to make a homemade applesauce:
Method #1: Wash and core apples. Slice them (skin on) into a pot with a little water added. Boil on medium to medium-low heat until apples are mushy/soft. Use a food strainer to separate the skins out of the sauce. Add sugar and cinnamon to taste. This can make a pink-colored sauce (if you are using red apples) and a very smooth texture.
Method #2: Wash and core apples. Peel the skin off. Slice them into a pot with a little water added. Boil on medium to medium-low heat until apples are mushy/soft. Use a potato masher to mash down any bigger chunks of apples that are left. Add sugar and cinnamon to taste. This makes a white/tan-ish colored sauce and yields a chunkier texture.
My preferred method is the second one, as I do not own a food strainer (and I just happen to like the flavor and texture).
This applesauce (processed either way) is great to can & store for the winter. Go ahead & spend an afternoon this coming fall canning a bushel or two of locally grown apples and enjoy them all winter long!