How To Make Homemade Apple Sauce – Quick, Easy, Small Batch

by Sherry Riter in Cooking  ,Food,Fruit,Recipe

There is nothing like the smooth texture of homemade apple sauce especially when it is fresh and still warm.

Mmmmmmm…..

This recipe is small enough to make every week. It is definitely super easy and no matter how limited your skills, you will be a success with this delicious apple sauce. It has no preservatives and is a healthy treat in lieu of a calorie laden dessert such as an apple pie.

Homemade Apple Sauce – Quick, Easy, Small Batch

The first step in having a delicious apple sauce is to choose sweet apples because there is no added sugar in this recipe. I purchased four Pink Ladies and two Fiji apples to make my apple sauce. You will also need a really fragrant orange and lemon.

Peel and core the apples. Thinly slice and dice the apples. This will ensure that the cooking time is kept to a minimum which means you will have fresh homemade apple sauce within an hour.

Cutting the apples is the most time consuming part of this recipe at least for me because I have to be v-e-r-y careful with knives.

It is hard not to eat all the apples that are diced, but don’t eat them!

Seriously….put it back on the cutting board.

Alright. Go ahead and eat it. I’ll just cut another apple. I can’t resist your puppy dog eyes.

Measure the water, but don’t fret if you don’t get it exact. This recipe can be made using approximates and still turn out perfectly.

Now you have water and lots of apples. Believe it or not, you’re almost ready to cook.

Cut the peels in big pieces making sure that you don’t cut any of the bitter white stuff as you cut the fragrant outer peel.

Pour the water in the pan and add the apples and peels.

Add the salt which is really just a large dash.

Which of those lines on my hand is the lifeline? I think I will have to Google that and find out!

Cover the pan and let the apples simmer on medium-low for about 35 minutes or until the apples are soft and the liquid has cooked out.

The aroma is heavenly.

Here, smell it.

Remove the peels. You can either discard them or eat them.

Oh, you’ve never eaten the peel after it has been cooked in apple sauce? You should try it then because it is really great.

Anyway, scoop the apples into the blender.

It won’t overflow the blender because this is just a small batch.

Turn the blender on high and let it go!!!!!!!

You may have to stop the blender and stir it a couple times during the minute of blending. It will be really smooth and without any large pieces when it is finished.

See?

The apple sauce is just right!

Apple sauce texture varies, so if you like it lumpy, don’t blend it as much. Obviously, I like it smoooooth….

As always, I like to leave enough of my recipe on the sides of the container or in this case, the blender, so that I can lick them.

(big smile)

I know this will not help me have six pack abs, but I couldn’t resist slathering the warm apple sauce on a piece of buttered cinnamon-raisin toast.

One bite…

I seriously can’t talk to you while I’m eating this….

Don’t be silly! I did not lick the blades of the blender!

(rolling eyes)

I had plenty to lick on the blender.

Six apples will fill one large canning jar.

Pretty, huh?

Do you want to try it?

Well, I’m not sharing this jar. You’ll have to make your own this time. It will take you less than an hour, so get cooking!

Homemade Apple Sauce – Quick, Easy, Small Batch

Ingredients:

6 apples, peeled, cored and sliced-diced small
2 short strips of lemon peel
4 long strips orange peel (about 1/6 of an orange)
3/4 cup water
Less than 1/8 teaspoon salt

Directions:


Peel, core and slice-dice the apples into tiny chunks. The reason why I make them super small is so that they will cook very quickly.

Pour the water into a large flat pan like a frying pan. Add the apples, lemon peel, orange peel and salt.

Cover and simmer on medium-low heat for 35 minutes or until apples are completely soft and liquid has mostly cooked off.

Remove the lemon and orange peels.

Spoon the apples into a blender. Turn on the high setting until liquified (approximately 1 minute).

Store in the refrigerator in an air tight glass jar. Since there are no preservatives in the apple sauce, be sure to eat it all within the week.

The Redhead Riter

 

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This post was written by...

Sherry Riter, also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

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