Make Your Own Apple Sauce

Make Your Own Apple Sauce - My Name is April

…and save yourself a fortune! The lengths I went to before giving up and making my own…trying to find an unsweetened, natural, cheap apple sauce was just ridiculous. It was virtually impossible I tell you! I was either paying upwards of $15 for a jar, or would check the ingredients only to find a list as long as my arm of nasties that most certainly was not natural apple sauce.

I finally gave up and just decided to do it myself. And as it turns out, it’s actually not that hard at all! This recipe only makes 1 cup of apple sauce, so double it as you need to for however much you need.

Make Your Own Apple Sauce - My Name is April

 

Make Your Own Apple Sauce

Ingredients

  • A medium sized saucepan
  • Potato masher
  • 1 Apple (of your own choosing)
  • Water

Instructions

  1. Peel your apple and remove the core. (This part is very important. I recently made some sauce and forgot to peel it like a ditz...didn't work out well)
  2. Slice the apple into small cubes and pop into your saucepan.
  3. Fill the saucepan with the smallest amount of water - enough water to barely cover the bottom of the pot. This part is very important - if you add too much it will become runny. You can keep adding water as you need to.
  4. Bring the water to the boil and let your apple boil down slowly, stirring occasionally. If you need to add in a bit more water, do so very carefully.
  5. Sniff the air and smack your chops - it smells just like apple pie!
  6. Using a fork, stab your apple pieces the way you do with potato to see if it's cooked yet. If it slides off, it's nearly ready for you to squash it.
  7. Once soft enough, use your potato masher to mush it up. Use the same motions you would as if it were potato and turn it into a puree.

Make Your Own Apple Sauce - My Name is April

Done! You can jar it and store it, although I wouldn’t recommend any longer than few days. Because it is pure apple, it will ferment a lot quicker than if it was off the shelf full of preservatives. Although, if you’re into fermentation then go for it…

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