A simple, not too sweet applesauce that cooks in about 15 minutes. Better than store-bought! Use in recipes, or eat by the spoonful…
- 7 medium apples, soft varieties such as Golden Delicious, Macoun or McIintosh
- ½ cup filtered water, plus 2 tablespoons
- 1 teaspoon fresh lemon juice
- 3 tablespoons raw honey, or natural cane sugar
- 1 pinch sea salt
- ½ teaspoon cinnamon, optional (see note)
Peel, seed and core the apples. Cut into 3/4 ” chunks. In a heavy 2 quart pot, add all the ingredients: the apples, water, lemon juice, honey and sea salt*.
Bring to a boil, then turn heat down to a simmer and cover. Cook until the apples are just starting to fall apart, about 10 – 15 minutes. Uncover and cook until the right texture (not too loose), just a few minutes more. This time will vary greatly depending on the firmness and water content of the apples you choose.
Remove from the stovetop – Press down lightly with a potato masher to create a chunky applesauce.
If too dry, add more water by the tablespoon. Store in a clean glass container in the refrigerator. Lasts for up up 2 weeks.
*Add 1/2 teaspoon cinnamon to the pot if desired. I do not usually add it, as I sometimes serve applesauce with savory foods, like potato pancakes.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Make just about 3 cups.