Apple Pie Applesauce

I’ve made homemade applesauce dozens of times in my life. But last year, I tried something new. What resulted was an applesauce that childhood memories are made of.

My friend had this huge ten pound bag of apples she was going to throw away because they had been in a cold part of her fridge, and then they froze. I knew I could do something with them, so I pulled out her apple/peeler/corer contraption and got to work. Even with that, I still practically froze my little fingers off. But what resulted was the best tasting applesauce I have ever made.

My secret was to add in a glug of pure maple syrup, a bit of orange zest, and the juice of an orange.

When you serve this warm, with a little touch of butter, it’s like eating apple pie in a bowl. And with only a tiny bit of the sweetness from the maple syrup, it’s actually quite healthy.

Serve this as an after school snack on a blustery cold day, and you’ll be the parent whose kids will grow up and write memoirs about.

Speaking of applesauce, today my other blog just happens to have a recipe for peach baby food and a giveaway, so feel free to stop by.

Apple Pie Applesauce

5 pounds apples, like Jonathan or Macintosh—something that will get smushy when it cooks down
1/4 cup pure maple syrup (NOT the fake kind!)
2 inch piece orange zest (use a vegetable peeler to peel off a strip—don’t add the white pith)
juice of half an orange
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup water

In a large pot, combine all ingredients. Set over medium high heat, bring to a boil. Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally. Applesauce is done when the apples are all translucent and soft. Serve warm.

Article Posted 8 years Ago

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