Each fall, when the leaves begin to turn, you naturally think of apples. Natural applesauce, made from scratch in your own kitchen, imprints on the mind and memory warm, ‘sweata-weather’ flavors. We haven’t even gotten to the cinnamon, yet.
Which Apples for Applesauce?
Chefs of goodwill debate daily on the merits of choosing softer apples vs. firmer apples when you will be cooking them down, such as in applesauce.
Lovers of softer cooking apples swear by Golden Delicious and Fuji. Pink Lady and McIntosh fall into this category, too. The added benefit from Golden Delicious is the amazing flavor, even when cooked. You do want your natural applesauce to taste good, don’t you?
Include Pink Lady or McIntosh apples into your mix for the outstanding, vibrant color especially when you include the nutritious peel. Organic applesauce is the perfect vehicle for included peels because the apples are clean. Organic apples are not sprayed with nasty pesticides originally intended to kill Spotted Lanternflies!
Yes, clean applesauce bliss is possible with no added sugar! The secret is in the choosing. A proper blend of sweet and tart apples contribute to a flavor complexity that sugar can only dream of. Tart apples that work well might be Jonathan or Jonagold, Braeburn or even Winesap.
Additionally, with firm and soft apples combined, you can expect a complex texture as well as flavor. This leads to more tastebud ‘candy’ as your brain wraps itself around the applesauce details. Cinnamon will add nuanced flavor to an already exciting batch. Don’t get us started on which variety of cinnamon!
10 organic apples of your favorite blend
¼ cup of water
Cinnamon (to taste)
Peel (if desired) and core the apples. Cut into small 1” cubes. Place in a large saucepan and add the water. Sprinkle cinnamon on top and cover saucepan with lid. Cook on medium-low heat for 50 minutes or until apples are soft and able to be mashed with a spoon. Allow natural applesauce to cool. Then enjoy!