Sunday, October 19, 2008


Sorry to say that this is another one of those recipe-less posts that really is a recipe (sort of). If you have not made your own applesauce you are missing out on a real treat. Now, I like liquid invert sugar and high fructose corn syrup from store brands as much as the next guy, but with homemade you have absolute control over your sauce. Now is the time to make it, of course, with apples ripe and ready at the local orchard. Get an apple that will cook down easily (I like MacIntosh and HoneyCrisp). If you are not sure what is a good apple, ask someone at the orchard. A great way to get cheap apples is to but a bushel of windfalls (i.e. the apples that have fallen off the trees). They may not be pretty, but it does not matter when making applesauce. Once you have your apples, it's time to get cooking!

- peeled, cored, and chopped apples
- lemon juice
- splash of water
- sugar
- cinnamon

1. Place chopped apples in a large pot over med to med-hi heat. Add a few splashes of lemon juice (will keep apples from browning to much) and some sugar. If apples stick, add a splash of water. As apples begin to cook down, reduce heat, cover and let apples reduce to sauce (about 30-40 mins, depending on how many apples you use). Mash apples throughout the cooking process until you get the consistency you want (I like chunky).
2. Add sugar (brown/white) and cinnamon to taste.

Cinnamon Brown Sugar: Go crazy with the cinnamon brown sugar and cinnamon for a rich apple sauce.
Raspberry (or Strawberry) Applesauce: Add fresh or frozen raspberries (or strawberries) with the apples. Sweeten with white sugar.
Pear-Ginger Applesauce: Pears also cook down quite easily. Sweeten with a mix of white and brown sugar. Add ground ginger, cinnamon, and a bit of nutmeg.


Holly said...

Ooooh, pear-apple sauce! I never thought of doing that! Thanks for the idea!

Speedwell said...

You can do the cooking part quite unattended and without sticking in a computerized rice cooker. Fill the bowl below the highest rice marking to avoid sticky boilovers, and you're fine. Mashing must be left until last, though the porridge cycle can be used to cook down the mashed fruit a little. Experiment with your cooker.

We got our hands on a rare, paradisaical derivative of the famous Cox pippin, Rubens. Cooked with fine pears, a little nutmeg and cinnamon, a scoop of turbinado sugar, and a cup of fruity white wine, it was divine, and we didn't even have to leave the computer to watch it. :)

theveganfoodie said...

I really want to try apple sauce now! Thanks for the idea!

Anonymous said...

When I make applesause, instead of water and sugar, I use pure apple juice for both the liquid and a natural sweetner.

Alida Saxon said...

To cut out some extra steps, I simply wash the apples, core and cut in two. Cook with skins on and you want those skin pieces to be big, because when the sauce is done, the skins will lift out separated from the flesh with the use of tongs.

avegancalledbacon said...

I see applesauce a fair bit in American vegan recipes. It's not really an ingredient in the UK; you can buy it as a condiment but even then not very often.

What's the general deal with it? On what kind of occasions do you use it?

Claire said...

My current obsession is roasted applesauce- a modified recipe from martha I know, Martha, but hers was the best of the google results. Anyway, you take a big roasting pan, spray with oil, place chopped peeled apples, and add cider, sugar, and a little earth balance. Check the site for details, but it's amazing along hashbrowns and tempeh bacon in the a.m. Tomorrow I'm making a batch with stayman winesap that we picked sunday in bucks county, and trying a little molasses with my turbinado sugar in the recipe. Now I need potato pancakes!

And thanks for an amazing cheezy sauce. I had never tried a homemade one, and i made cheezy rice and peas for lunch yesterday, using your mac and cheeze recipe. Even my cheese eating hubby loved it. Now I can truly resist mac and cheese and have an alternative that is creamy, mild, and satisfying!

Kelly said...

I made your pumpkin pasta and the sage cream sauce this weekend. It was so relaxing to make and even better to eat. I loved the Alfredo sauce. It was the first vegan cream sauce I'd ever made so I was a bit skeptical, but the results were amazing. I flavored mine with some roasted garlic and caramelized onions as well as a small pour of dry sherry and it was awesome. Thanks so much for the recipe.

Hermit said...

Yum! We have this great attachment for our food processor that allows us to just cook whole apples and pop them in. The applesauce comes out a pinkish colour too from the skins, quite pretty!

Sarah in Indiana said...

I love, love, love homemade applesauce. I make mine in the crockpot, 3 lbs. of apples at a time. We like to add allspice to ours as well as cinnamon. It turns it quite brown, but it is delicious.

Katie said...

Does anyone have an idea what would be a good starting amount for a small low-sugar batch of applesauce? I understand tastes vary wildly, but having never made applesauce I'm looking for a base guideline.

Katie said...

What is a good amount of these ingredients for a small low-sugar test portion? I've never made applesauce before so can't even figure out where to start.

Also, how long does this keep in the fridge? I would gather a much smaller time than store-bought.

Vegan Dad said...

A good way to start is to get a bag of apples from the grocery store (I think they are around 5 lbs). Peel, core, chop, and put in a pot with juice of about 1/2 a lemon and a few tbsp of sugar. The apples will cook down to a few cups worth of applesauce. Start with bit of sugar, then add to your liking. We often make a very low sugar batch for baking. The apple sauce will keep for a few weeks in the fridge, I have found. We freeze all extra in freezer bags then thaw as needed throughout the winter.

russ said...

We made some applesauce a few days ago too! An influx of fresh cooking apples from a friend's tree meant that these last couple of weeks have involved lots of apple-related dishes! The sauce went deliciously with kartoffelpuffer !

Carbzilla said...

Google Reader suggested your blog, and I'm so glad because I just bought a box of Galas today for applesauce. I generally don't add sugar, but love the idea of starting them in a little juice.

Thanks for your recipe so I could refreah my memory - it's been a couple years since I've made it!

Great site!