Seasonal - Fall / Snacks
Classic Homemade Applesauce
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Food Mill or Food Processor
- Dutch Oven or other Heavy-Bottomed Pot
- Cutting Board
- Chef’s Knife
- Wooden Spoon
- Microplane Large Glass or Ceramic Bowl
- 4–5 lbs. apples (rinsed, halved, and quartered)
- 1–2 cinnamon stick(s)
- 2 tablespoons fresh lemon juice
- Zest of 1 orange
- ½ cup fresh orange juice
In a large Dutch oven or other heavy-bottomed pot, combine apples, cinnamon stick(s), lemon juice, and ¼ cup orange juice.
Cover and cook
Cover and cook over medium-low heat, occasionally stirring with a wooden spoon and checking to make sure apples are not scorching (add a splash more of orange juice as needed if they are) for approximately 35–45 minutes. The apples should be soft and falling apart.
Uncover pot and let apples cool slightly, for about 5 minutes.
Pass apples through food mill
Working in batches, pass apples through food mill into a large glass or ceramic bowl.
Discard solids left in the food mill.
Simmer if too watery
If sauce is too watery, return to pot and simmer over medium heat until thickened.
Place in containers and chill
Place in containers, cover, and refrigerate to chill before serving.