These pictures were taken this summer with lodi apples, but you can use any sweet apples to make sauce. Tart apples like Granny Smith will require more sugar, and none of us really need that, so look for a naturally sweet variety. If you’re unsure if the apples offered at your market are good for sauce making, ask the farmer. (Or if you don’t like talking to people, there is always google.)
What you need:
Approximately 7 apples, cored, peeled, and cubed
3/4 cup sugar (more or less to taste)
Optional: Cinnamon or spices
You’ll also need a pan, and a smasher tool, and I used my super handy apple slicer tool to core and slice.
First step: Core, peel, and cube your apples.
Second Step: Once all your apples are in the pan, add enough water just to cover the apples. Simmer until the apples are soft and tender.
Third Step: Smash. Breathe in, because your kitchen is going to smell heavenly.
Fourth Step: Add sugar and optional spices while the apples are still hot. Sprinkle in the sugar and taste as you go. Sweet apples will require very little, if any, sugar.
Fifth Step: Eat up! I love the applesauce hot – tastes as good as apple pie to me!
Once cooled, you can store in the refrigerator for up to a week. You can also freeze in freezer containers.