Applesauce has to be THE easiest thing on earth to make. And possibly the most gratifying. Never mind the fact that you can make it with just a couple of ingredients in thirty minutes or that it is packed with goodness, it leaves your house smelling AMAZING! My mom has always made applesauce in the fall, always using fresh local BC Tree Fruits apples, making this a bit of a tradition for me.
I use a good heavy-bottomed pot like my Staub one to make my applesauce, and I swear it is better than therapy having it simmering away on the stove with some music playing in my kitchen on a dreary Sunday afternoon like today.
Now, not all apples are created equal. I visited BC Tree Fruits Warehouse in Kelowna to buy my apples and am always shocked at how many varieties there are! Some apples retain their shape and texture when cooked (i.e.: Gala and Ambrosia – which I love adding to salads, especially the Ambrosia ones as they don’t brown), and others such as MacIntosh and Spartans cook down and really soften: these are perfect for applesauce!
You can add a handful of brown sugar to the applesauce if you want, but I think it is sweet enough on its own. I promise that you will never buy applesauce again once you make your own! Freeze extras in smaller containers for adding to baking, yogurt parfaits, smoothies or simply as a wholesome treat for lunches.
I’ll leave you with a fun nutrition fact: cinnamon is known to have many ‘medicinal’ qualities and may lower blood sugar in those with diabetes, calm inflammation, boost brain function and potentially help with weight loss!
Makes 5 cups
- 10 c. diced peeled and cored BC Tree Fruits apples* (cut into 1/2 ” chunks)
- 2 tsp. cinnamon
- 1/4 c. water
- 1/4 c. brown sugar (optional)
*I use either MacIntosh or Spartan varieties
- Combine all of the ingredients in a large heavy-bottomed pot and simmer on medium low heat until the apples are cooked and soft, around 30-45 minutes. If you don’t like your applesauce chunky simply mash it with a potato masher. Cool and serve or freeze!