I know what you’re going to say: “I can buy perfectly good apple sauce at the store.” And yes, you can. But it will not taste like this homemade sauce, which has so much flavour and is so much fresher. It’s also super-easy to make a batch for a healthy snack or as a pancake topping or pork chop condiment.

Apple_Sauce

Recipe: Apple Sauce
Makes 1 cup

Ingredients
4-5 apples of choice
1 teaspoon lemon juice
brown sugar, to taste
cinnamon, to taste

Apple_Sauce_Apples

There are so many kinds of apples on the market in the fall, and it’s fun to experiment with the styles. Apples that have a sweet and tangy balance work best but you can mix up a few Granny Smith with a couple of Braeburn if you want. Each time, your apple sauce will be unique in flavour.

Apple_Sauce_Pot

Core and slice up 4-5 apples into large wedges (for about 1 cup sauce). If you don’t peel them, your sauce will take on a pretty pink hue from the skins.

Apple_Sauce_Lemon

To the apple wedges, add two tablespoons of water and one teaspoon of lemon juice.

Apple_Sauce_Softened

Cook over medium, until the apples start to break down and become soft (30-40 minutes). Keep a lid on the pot to prevent too much moisture from escaping (you may have to add a little bit more water as the apples cook; it depends on how much juice is released). Don’t let the apples stick to the pot bottom.

Apple_Sauce_Strainer

If you have a food mill, purée the apples (using the fine plate) to remove the skins and create a silky sauce. Otherwise, take your pasta strainer and a spatula, and push your squishy apples through the strainer. You can add a bit of brown sugar or cinnamon if you like; some apples may be sweet enough that they don’t need additional sugar. You now have a healthy and delicious snack for the family. Pairs perfectly with a piece of aged cheddar to nibble on.

Apple_Sauce_Plated

Recipe: Apple Sauce
Makes 1 cup

Ingredients
4-5 apples of choice
1 teaspoon lemon juice
brown sugar, to taste
cinnamon, to taste

Instructions

  1. Core and slice up 4-5 apples into large wedges.
  2. Add two tablespoons water, one teaspoon lemon juice.
  3. Cook over medium, 30-40min, in a lidded pot. Add water if necessary.
  4. Strain cooked apples with spatula and pasta strainer.

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

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