For this recipe, you can use any type of apple you wish. Mixing varieties will give you a better flavor. Honeycrisps will give you a sweet delicious applesauce as will Fuji and Gala. For a more tart taste, use Granny Smith or Pink Lady. Mix a few varieties for a complex flavor.
This recipe can be scaled up or down. Just make sure your pan is the right size and you stir periodically.
Makes about 3 cups.
1tablespoonbourbon or apple brandyCalvados, optional
Slice the apples evenly into wedges. I use an apple corer/slicer that slices the apple into 10 even slices. Some only slice into 8 which is fine. Just make sure your apples are evenly sliced.
Add all the ingredients into a medium sized saucepan.
Place over medium heat and bring to a simmer, covered, for about 30 minutes depending on how thick you sliced them, stirring periodically to make sure everything is cooking evenly. Once the apples are soft, remove from heat and remove cover.
Let cool for 10 minutes before blending. If you added a cinnamon stick, remove before blending. Use a high powered blender (which is what I use), an immersion blender, or food processor and blend until smooth.
The consistency of the applesauce depends on the type of apples you used. If you find the applesauce has too much liquid for your liking, add it back into your saucepan and cook over medium low heat, stirring, until excess liquid has evaporated and it’s the consistency you like.
At this point, you can leave the applesauce as is, or stir in some maple syrup, honey, or brown sugar. Start with a tablespoon and adjust to your liking. If you add sugar, use brown sugar for a more complex flavor instead of plain white.
*If you didn’t add a cinnamon stick but still want some cinnamon flavor, stir in ½ - 1 teaspoon of ground cinnamon.If you prefer your applesauce sweeter, add a little maple syrup, honey, or brown sugar to your liking after blending.
Easy No Peel Homemade Applesauce https://www.thegeneticchef.com/homemade-applesauce/