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How to Make Applesauce

In the old days, every homemaker knew how to make applesauce. Apples are plentiful, and when it comes to preserving, making applesauce is just about the easiest way there is to preserve the bounties of the season. Preserving is experiencing a renaissance right now, and learning how to make applesauce is an easy, no-fail way to join in. Getting some apple info is a good place to start. Once it's made, applesauce is great with pork recipes. And if you have any leftover apples, be sure to try one of our apple recipes. If you get really ambitious, try your hand at apple pie. It's another recipe that's easier than you think.
 

The best apples for applesauce

  • Many varieties of apples are grown and readily available in the U.S. and Canada. Most are suitable for preparing applesauce, but some of the best choices include Cortland, Jonagold, Golden Delicious, McIntosh and Rome Beauty.
  • Choose apples that are firm, without bruises or brown spots, and store in the refrigerator. Wash apples before using.

How to make applesauce

  • To make basic applesauce, peel, core and coarsely chop 2 pounds of apples. Combine apples, 2 Tbsp. water and 2 tsp. lemon juice in saucepan; cover. Cook on low heat 10 to 15 min. or until apples are very soft, stirring occasionally. Add sugar to taste (1 Tbsp. to ¼ cup). Cook and stir 5 to 10 min. or until sugar is dissolved. Use a potato masher to create a chunky sauce, or puree the mixture in a blender, food processor or food mill for a smoother sauce. If the sauce is too thick, add more water. If the sauce is too thin, return to saucepan and simmer, uncovered, until reduced and slightly thickened. Store in refrigerator.
  • Apples vary widely in their flavor, sweetness and tartness. Always cook the applesauce first before adding sugar so that you can adjust the sweetness to your liking. Try a combination of apples and experiment with what’s available locally.
  • Honey, brown sugar or molasses can all be used to sweeten applesauce. Each gives a different flavor and intensity.
  • Lemon juice helps prevent the apples from turning brown.
  • You can avoid peeling the apples if you pass the finished sauce through a strainer to remove the bits of peel. Red-skinned apples will create a lovely pink-colored sauce.

How to jazz up applesauce

  • Jazz up your applesauce with these mix-in suggestions:
    • Canned crushed pineapple
    • Raisins, dried cherries or dried cranberries
    • ½ tsp. vanilla or almond extract
    • Orange zest
    • Your favorite ground spices, such as cinnamon, nutmeg, ginger or cloves.
  • Freeze applesauce in airtight containers or freezer-weight resealable plastic bags up to 3 months.

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How to Make Applesauce
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