Prep time: 00:10
One of my favorite things about homemade applesauce (aside from the fact that it makes the house smell great), is that it really only requires two ingredients: apples and water. However, if you want an extra kick – and love tangy and sweet – a little citrus and cinnamon will do the trick.
Above all, the apples must be tart. Granny Smith, Jonathan, McIntosh, and Pippin tend to be the tartest. Buy organic if possible. (Apples are on the dirty list.) If you don’t have organic apples, be sure to wash them well and remove the skins.
On the other hand, if you do have organic apples the skin can remain on for extra fiber or texture or increase the yield. Even the most wholesome, organic store-bought applesauce is made without the skin, but it’s your call.
3 tart apples
1 cup water or apple juice
1/4 cup concentrated grape juice
1 teaspoon cinnamon
1/4 cup agave (optional)
1 teaspoon lemon juice
- Wash and core the apples. Slice into wedges (roughly 8 wedges per apple).
- Combine all ingredients in a saucepan. Bring to a boil. Cover and reduce heat.
- Allow to simmer for about 20 minutes or until apples are soft. Mash the apples until they are saucy.
- Do a taste test and add more lemon juice or agave to add more zest or sweetness, as needed.
- Serve hot or cold. Sprinkle a tad more cinnamon on top.