Tis the season to eat apples! I love apples – even more, I love applesauce and I especially love it when it’s home-made. Demanding, eh? haha, due to my intolerances though I cannot eat whatever I want anymore – packed, pre-made food from the supermarket normally doesn’t do it for me anymore. Instead, I try making all the little things myself now. I normally cannot live without breakfast during the week: I just need to have the energy when I’m at the office the whole day. At the same time, I’ll be honest with you, do I not have any patience when it comes to cooking in the mornings. Instead, I try to prepare my meals as much as possible or at least eat something that only takes minutes to make.
I primarily eat glutenfree porridge in the morning, which I quickly make with boiling water. I don’t have the patience anymore to make it in a cooking pot, even if it’s only 5 minutes. I then add some of my home-made applesauce on top and voila: my breakfast is done and fills me up until lunch.
Here’s what you need:
– apples (approx. 2 kg)
– zucrinet (or any other kind of sweetning)
– cutting board
I’ll be honest, I was way too lazy to cut the apples into such small pieces. Instead, I cut the apples into fours and placed them in my mixer. Do that with all apples, until none are left over. Put the grated apples into a pot and start heating up the sauce. Then add cinnamon (as much as you like). I am realllly into cinnamon, so I placed about 3 tablespoons into the sauce. On top of that, I added about 80 grams of my zucrinet. Remember that if you use sugar, you might need to taste the apple sauce until the sweetning is good – sugar is not as sweet as different sweetning agents. Now let the applesauce boil up and start stirring once it boils. Lower the temperature until it only boils a little bit and keep on stirring the sauce from time to time. Voila, after approximately 20 minutes you have your home-made apple sauce. If you fill the sauce into airtight jars, and store the jars in a cool, dark room, the sauce will last you 2-3 months. Honestly, it will never last that much for me – my consumption is way too high!
Enough now – the recipe is super easy. Good luck to all of you wanting to try it.
Tipp: If you want the sauce to be less saucy (less like a sauce and more like stewed apples), you can always add some jam sugar/preserving sugar to the mixture. Make sure to cook the sauce another 10-15 minutes, if you decide to add the sugar later on. Also, you can leave more apple pieces in the sauce and not puree everything like I did.
What is your experience on making apple-sauce?