Homemade applesauce is incomparable to store-bought applesauce. You will know what I mean once you try it. Lately, the recipes I have been posting use an instant pot, but this recipe also provides options for cooking the applesauce on the stove. A strainer is required for this recipe, though you could easily peel your apples if you don’t have one. Let’s get cooking!
Apple sauce freezes quite well, so consider stocking up on apples and making a double batch.
There’s No Apple Sauce Like Home(made)
Ingredients
- Lots of apples fuji or gala for traditional (but all types of apples will work for this recipe), about 5 lbs
- 1 cup of water for instant pot recipe only
- A couple cinnamon sticks or 1 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
Instructions
- Wash and cut apples in half. Then quarter the halves to cut each apple into eight pieces. If you don’t have a ricer (or a chinois), peel the apples before cutting.
- Place 1 cup of water in the instant pot along with the apples. Add as many apples as will fit in the instant pot*. Add the spices to your preference. Cook the apples for 8 minutes on high pressure. Allow the instant pot to naturally release, though you can use the quick release valve if short on time.
- If using the stove, heat a large pot on medium-low heat and fill the pot with apples. Add the spices to your preference. Cook the apples for a couple hours or until apples are soft, stirring occasionally.
- After the apples are cooked, remove the cinnamon sticks.
- If you have access to an old fashioned cone-shaped food mill (a rice or chinois), then transfer the apples to the straining tool with a bowl underneath to collect the applesauce. (Optional: Allow the apples to strain before mashing them to enjoy delicious apple juice!) Then mash the apples with the pestle. If your kitchen lacks this piece of equipment, then mash the peeled apples in a bowl to make the applesauce.
- Enjoy immediately on its own or add to oatmeal to spice up your breakfast. If not serving immediately, allow the apple sauce to cool before transferring to containers.
Notes
You might notice in the pictures for this recipe that I filled the instant pot past the maximum fill line. While this may prevent me from any potential future sponsorship with the company (I’m joking), the apples easily squish from the pressure and so it’s no big deal. Refer to the pictures if you don’t believe me!
