Applesauce is easy to make, and in its most basic form is just apples and water.
But indulge a bit with this recipe. It yields a silky smooth, dessert-ready applesauce, with hints of vanilla and spice. You can probably take the spices to another level, adding on to what I've formulated. There's ample room for experimentation and there's no need to peel the apples, so the prep is easier.
You'll need a high speed blender (or a food processor) since you're going to leave the skin on the apples, hence the no-peel label. If you use a food processor, just process it a bit longer to eventually get it smooth.
As for the type of apple, if you prefer your applesauce on the tart side, choose apples like Honey Crisp or Granny Smith. For apples on the sweeter side, choose Red Delicious or Fuji. And if you want your applesauce to turn pink (as mine did because I used Red Delicious apples) choose apples with a red skin versus more of a yellow or green skin.
Applesauce
Ingredients
- 8 apples (about 4 pounds)
- ½ cup water (and more as needed)
- 1 teaspoon vanilla extract (or pinch of vanilla powder)
- 1 teaspoon ground cinnamon
Instructions
- Core and chop the apples. I slice the apple in to 4 parts or sides around the core and then chop the 4 sides into smaller pieces.
- In a large saucepan with a lid, add the apples, water, vanilla, and cinnamon and heat to a low boil, reduce to a simmer, and cover with lid.
- Stir apples occasionally, and a bit of water if needed. Simmer for about 25 minutes or until apples and skin are very soft.
- Cool for bit, and then place apples in a blender. Blend until very smooth. Add a bit of water if needed.
- Server warm or cold. Store in the refrigerator for a week or so.
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