Chunky Applesauce 

The apples in NYS are coming in! NYS apples are arguably some of the best apples grown in the United States. Apple season means lots of recipes using the delicious bounty, some healthy, and some not so healthy. One healthy treat we love is applesauce. It can be considered a healthy treat if you are not too heavy handed with the sugar. We love our applesauce chunky. Don’t tell my husband, but this actually makes it easier to whip up. Applesauce can be served warm, cold, spooned over ice cream, mixed into plain yogurt, served over pancakes or French toast, the uses are only limited by your imagination. I like to make applesauce with extra cinnamon and a mixture of white and brown sugar. 

The most difficult part of making applesauce is peeling and coring the apples. That’s where my Johnny Apple Peeler by Victorio comes in! Well that, and a little ingenuity by my husband. This peeler is made of cast iron, suctions to you counter, and works like magic. This tool can peel, core, and slice, slice and core, or peel. Oh and the best part….it is $20.05 with Amazon Prime. My husband connected a cordless power drill to the crank end and I was able to zip through my apples.

Preserving applesauce for the cold winter months is an easy task as well. Applesauce freezes well or it can be canned with a little extra effort.

Chunky Applesauce

6 pounds of apples – peeled, cored, and sliced

1 cup of apple juice or apple cider (water may be substituted)

Juice of one lemon

1 – 1 1/2 tsp cinnamon depending upon taste

1/4 cup white sugar

1/4 cup brown sugar

Combine all of the ingredients in a large pot. Make sure the pot is large enough so that you can stir the apple mixture. Cook over medium heat, stirring occasionally. Depending upon the sweetness of the apples and your personal preference you may want to taste and add extra sugar if necessary. Cook until the apples breakdown. 

At this point I use a potato masher to break up any large chunks. If you want a smoother applesauce you can puree it in a food processor.

The apple sauce can be refrigerated, processed in a hot water bath following the canning directions, or packaged in Ziploc bags and frozen.

So simple and yet so delicious. 





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