applesauceboiling-applesThis is the simplest and most delicious applesauce you’ll ever make. We used our freshly picked apples, but any variety of your favorite apple will work. Leaving the peel on the apples gives this sauce a hearty, creamy texture that’s totally unlike watery applesauce you’d buy in a store. This recipe is so thick and rich, it’ll leave you wondering why anyone ever peels apples before turning them into applesauce! It’s such a missed opportunity, not only for the many nutrients in the peel, but also for the festive color! Plus it’s ready in minutes. So without further ado, here’s the only applesauce recipe you’ll ever need:

apple-sauceExtra thick applesauce

7 small to medium sized apples (about 1 ¾ pounds), core and stems removed*

½ cup water

Cut apples in half.* Place apples and water in pot. Bring to a boil. Cover and simmer 10 to 15 minutes until apples are soft.

Place apples with skins and excess liquid into a ball canning jar. Use immersion blender to blend until smooth and creamy.

Makes about 3 cups.

Servings: 4
Calories: 166
Carbohydrate: 44 g
Protein: 1 g
Fat: .5 g

*I like to use a melon baller to take the seeds out of the apple. It is effective for getting just the seeds without removing much of the precious apple.

Click here for a printable version on this recipe!

  • Audrey Schoolcraft

    Can you do this in an instant pot?

    • drdavidludwig

      Sure. No need to bring it to pressure though. Just slow simmer just like you would on the stovetop.
      — Chef Dawn