Homemade Applesauce

Psst! I have a secret. Applesauce is ridiculously easy to make.

I learned how to make homemade applesauce from my Mom, and its my go-to for autumn get togethers and potlucks. I prefer McIntosh or Macouns (a Mac cross) but you can use whatever you want!

I do this all by eyeball and by taste so I forgot the measurements but I’d guess:

• 4 quart pot filled with quartered apples

• 1/3 Cup Sugar

• 1/4 Tsp Cinnamon

• 1/4 Tsp Nutmeg

• 1/4 Tsp Allspice

• 1/2 Cup Apple Cider or Water

I don’t peel or core beforehand, I just quarter the apples and cook them on low (covered) in the cider/water until they’re mush - it makes the house smell amazing and you can do other stuff while it simmers. Some batches simmer for a couple hours, especially if I cook them on the woodstove.

I used to borrow my Mom’s food mill which makes the process even faster, you just hand crank it and the pulp is left behind. I have my own now, a thrift store find I particularly delighted in!

But if you don’t have the mill you can just press it through a fine strainer. (If you do it this way, you probably want to peel and core first.)

After the pulp is gone, add the sugar and spices to the warm sauce. The amount of those will depend on the apples and if you like a more tart or sweet sauce. I like to add in the harvesty spices but it’s also great without them.

So delicious, so rewarding, and no weird ingredients and preservatives you can’t pronounce :)

Thanks for reading!

Lilly