Apple Sauce

Get ready to elevate your taste buds with this incredible homemade apple sauce recipe. Made with the best apples and juice. This recipe is a game-changer when it comes to enjoying the flavors of fall. Imagine the sweet aroma of apples simmering on the stove, filling your kitchen with warmth and comfort. The combination of tart apples, sweet sugar, and spicy cinnamon or vanilla creates a delicious symphony of flavors that will leave you craving more. Whether you enjoy it as a snack, a dessert, or a side dish, this homemade apple sauce is sure to become a favorite in your kitchen.

Apple Sauce

Course: Sauce

Cuisine: French

Keyword: apple

Difficulty: easy

Prep Time: 40

Cook Time: 1

Servings: L

Calories: 64kcal

Cost: $8

The ultimate apple sauce

Equipment

1 Pot + lid
1 Large shallow dish
1 Rubber spatula
1 Food mill
1 Saucepan
2 large bowls

Ingredients

Apple Sauce

2.5 kg Mixed apples
50 g Water
150 g Brown sugar to taste
10 g Vanilla optional

Apple-Quince Sauce

1700 g Apples
800 g Quinces or use more apples
300 g Apple juice
125 g Brown sugar
10 g Vanilla or cinnamon sticks

Instructions

Which Apples To Choose

Golden Delicious, Granny Smith, Braeburn, Fuji, Honeycrisp, Macintosh, and Pink Lady are among the best. Feel free to use different varieties for your apple sauce.

Apple Sauce

Wash the apples. Cut each apple into quarters and remove the core and stem. Slice each quarter in half lengthwise. Place the apple pieces in a large, shallow baking dish. Add water and sugar. Cover the dish tightly with aluminum foil or a baking tray. Bake at 330°F (160°C) for 1 hour, or until the apples are very soft. While still hot, carefully pass the cooked apples through a food mill or ricer into a clean bowl to create a smooth puree, discarding the skins. Return the apple puree to the shallow dish. Stir in the vanilla bean and seeds or extract. Bake the sauce, uncovered, for 25 minutes. Stir with a spatula halfway through. Turn off the oven. Leave the dish inside with the door closed for a few hours, or preferably overnight. This allows moisture to evaporate, firming the texture and concentrating the flavor. Once cooled, taste and add more sugar if desired. From 2.5kg of raw apples, you will yield approximately 1.75kg (1750g) of applesauce.

Apple Quince Sauce

The addition of quinces is a great idea. It brings a touch of sophistication to the sauce and sets it apart from traditional applesauce recipes. Quinces are naturally very high in pectin and incredibly fragrant. Another secret to this exceptional sauce is leaving the fruits unpeeled during cooking.
Prepare apples as suggested above.
Do likewise with quinces.
Place the apple and quince pieces in a large pot. Add the apple juice. Cover the pot with a lid and let them simmer for about 25 minutes, until the fruits are soft and cooked through.
Pass the cooked fruit through a food mill to remove the skins, seeds, and any solids. Return the puree to the pot. Stir in the brown sugar and your chosen flavorings, such as cinnamon or vanilla.
Allow the compote to simmer on medium heat for around 30 minutes, stirring occasionally. This gentle cooking process helps to thicken the compote and allows excess moisture to evaporate, concentrating the flavors. Leave apple sauce on the stovetop overnight (it will thicken up even more). To smooth out your apple sauce even further, mix it with an immersion blender.

What should you eat with apple sauce?

Needless to mention that apple sauce is an excellent dessert for toddlers. Apple sauce makes great snacks, and paired with yogurt or ricotta cheese. It also makes excellent filling for apple pies or apple cake or toppings for waffles, pancakes or French toast. On the savory side, apple sauce goes best with pork roast.