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Simple Homemade Applesauce (Unsweetened)

This is my super-simple applesauce recipe…  Really, it couldn’t be easier. With less than 10 minutes of hands-on time, there is NO reason not to make this. Immediately.

(Full-disclosure – this recipe requires a slow-cooker/crock-pot).

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Ingredients:

9 medium apples of your choice (preferably NOT Granny Smith – too sour!)

2 large lemons, juiced

1/2 tsp cinnamon

1 tsp. vanilla extract

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With so few ingredients, it is easy to double or even triple this recipe (just make sure your slow-cooker is large enough!). For a batch and a half, I use this red 4-quart slow-cooker with no problem. If I was going to make a double or triple batch, I would move up to my 6-quart cooker.

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This is an unsweetened applesauce, and Tristan and I both love the taste. The combination of the vanilla extract and the cinnamon actually makes it taste a wee bit sweet, I believe.

Directions:

Wash your apples, but don’t worry about peeling them.

Core the apples, using the cheat-method like me – cut all four “cheeks” off the sides of the apple, leaving the core intact ( and ta-da! a cored apple).

Slice or chop your apples into large chunks. (you certainly don’t need to waste your time being precious about the size or shape – it doesn’t matter at all).

Plop the apple slices into the slow-cooker, add the lemon juice, vanilla extract and sprinkle in the cinnamon.

Put the lid on, and set your cooker to LOW.

Cook on low for 5-6 hours, and enjoy the most amazing smelling kitchen during this time!

Once your apples are soft and juicy, mash with a potato masher, to achieve the applesauce consistency you desire.

Then, if you’re like me – whip out the immersion blender and go to town. It doesn’t take long. The skins blend right up, giving the applesauce a lovely hue, and TASTE!

I for one, don’t like the mouth-feel of cooked apple skins (eww), but I want the nutritional benefits of the skin. (And let’s be honest – I don’t want to peel that many apples, either!). So, I found a way to leave the skin on, while ending up with a smooth final product…  blending!

I use my Cuisinart immersion blender, but you could certainly blend the cooked apples up a blender, (working in batches), as well. Or, if you don’t have issues with cooked apple skins separating from the apple bits (again – ewww), just stop at the mashing step.

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We keep this in the refrigerator for about a week… IF it lasts that long. A week is about my standard time-frame for food safety and freshness, when it comes to home-cooking, it seems. This applesauce also freezes well, if that’s your thing.

Enjoy!

~

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2 Comments Post a comment
  1. This just confirms it – I absolutely NEED a slow cooker! This looks incredible. My sister makes homemade apple sauce that is just killer – I really need to do this!

    September 29, 2011
  2. It’s about time I find an awesome recipe that will allow me to take the immersion blender out of the cupboard. And just in time because the family is going apple picking this weekend. Yum!

    September 29, 2011

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