Old-Fashioned Applesauce – from tree to sauce

With an abundance of apples, our neighbors invited us over to pick. Shortly after arriving home, I cut up a bunch for applesauce. Normally I peel the apples but decided I’d experiment and run the cooked, unpeeled apples through our NutraBullet. After several whirls in the bullet, I ended up with smooth applesauce – after the first try, the skins were still evident but with a little more processing, I had the texture I was looking for.

Old-Fashioned Applesauce

Apples (such as Greenings, Jonathans or Winesaps . . .  or whatever your neighbor has on the tree)

Water

Brown sugar

Ground Cinnamon

Apple Cider, optional – if more liquid is needed during processing

 Wash, core and chop apples into chunks. (Peel, too, if you prefer).

1. Place apples in saucepan and add water about ½” deep in pan; cover and simmer about 20 to 30 minutes, or until tender.
   
2. Sweeten to taste with sugar. (I prefer brown sugar, about 2 to 3 tablespoons per 4 medium apples – I also opt for not too sweet applesauce so increase if you wish.) Add cinnamon – about ½ teaspoon per 4 apples.

   

   Cooked apples that have been sweetened with brown sugar.

3. Cool and then process in batches in NutraBullet, making sure to add enough cooking liquid or apple cider to allow the apples to move in the machine. If apples were peeled, a food processor could also be used for this step.
   
   
   
   
4. Refrigerate.

To create an Applesauce Parfait . . . sprinkle Cinnamon Oat Crunch Topping over applesauce and top with yogurt  (my favorite is Greek Gods® Honey Vanilla Yogurt).

Also check out our Rosy Applesauce recipe—made with red hots!

Recipe without photos . . .

Old-Fashioned Applesauce

Apples (such as Greenings, Jonathans or Winesaps . . .  or whatever your neighbor has on the tree)

Water

Brown sugar

Ground Cinnamon

Apple Cider, optional – if more liquid is needed during processing

1. Wash, core and chop apples into chunks. (Peel, too, if you prefer).
2. Place apples in saucepan and add water about ½” deep in pan; cover and simmer about 20 to 30 minutes, or until tender.
3. Sweeten to taste with sugar. (I prefer brown sugar, about 2 to 3 tablespoons per 4 medium apples – I also opt for not too sweet applesauce so increase if you wish.)  Add cinnamon – about ½ teaspoon per 4 apples.
4. Cool and then process in batches in NutraBullet, making sure to add enough cooking liquid or apple cider to allow the apples to move in the machine. If apples were peeled, a food processor could also be used for this step.
5. Refrigerate.