So Many Uses for Homemade Applesauce

If you have an apple tree or two, you know how easy it can be to wind up with an abundance of apples! But there is no such thing as an over-abundance or even a "bad crop of apples"; once you learn the beauty of preserves. (And, actually, especially so if you have a bunch that are going soft or are otherwise scabby or bruised.) After you have given away some apples to neighbours and friends, made apple pies, apple chutney, apple butter, apple muffins, apple cider and apple you-name-it ... and even eaten your "apple a day", if you find yourself with left-over apples, don't discount making up a great big batch of applesauce - even if you can't see yourself eating it! Because here are some of the many uses for applesauce ...

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Making applesauce and freezing it is a great way to preserve your apples for enjoyment all Winter long as well as into the Spring. This ensures you and your family can continue to receive the goodness of "an apple a day", without resorting to buying apples at the store, when they are out of season and more expensive.

Here are some of the many uses for applesauce:

1. Makes a healthy addition to kids' school lunch boxes
2. Mix into plain or vanilla yogurt for extra flavour
3. Add to the top of oatmeal & sprinkle with cinnamon 
4. Use to make applesauce cake or muffins
5. Add as a yummy side to pork dishes or sausages
6. Warm and pour over vanilla ice cream ​

Basic recipe for applesauce

Fill the bottom of a mixing bowl with cold water and add a few good squirts of lemon juice or lemon slices.  Peel and core apples and remove any brown bits.  Drop all the good bits, loosely chopped into the lemon water, as you are cutting, to avoid browning.  When you have a good amount, lift out the apples with a slotted spoon and transfer to a pot.  Add a very minute amount of fresh water (if needed) and place over low to medium heat. Using a potato masher, slowly and intermittently stir and press the apples. Return to cutting and add more to the pot.  Once the apples are reduced to a thick mash, tip a small portion at a time into a blender, adding sugar to taste and blend to a fine puree.  You want the applesauce to be thick, not runny, so add more apple mixture as needed.  Sterilize canning jars, rims and seals.  Pour applesauce into jars, leaving an inch of head space for expansion, and seal.  When cool, freeze all portions that will not be used within the next week or so.

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Easy to thaw!  Simply remove from freezer the night before and defrost in fridge. Or, place jar in a bowl of warm water until thawed enough to remove. You will probably need to stir your applesauce before serving. Not enough sugar? Simply reheat your applesauce with a little extra bit of sugar to taste.

Meadow Sweet Grove © V. Buchanan 2019