I’m resharing this post a couple of years after it was first published as I made a batch of applesauce over the weekend with some apples that a lovely friend brought round when she popped in for a cuppa – this time I added some of my lovely apple pie spice mix too and I’ve saved some to make a batch of Autumn Crumble tarts so I can share some with the friend who gave me the apples.
One of my best bargains from the Festival of Thrift this weekend was the big bag of free windfall apples. I was planning to make an apple pie with them but I thought I’d make a batch of homemade applesauce instead.
Homemade applesauce is super easy to make and tastes amazing. It freezes really well and is actually one of the things that I freeze in my ice cube trays.
How to make Homemade Applesauce
10 small windfall apples
100g soft brown sugar
1/2 teaspoon cinnamon/ginger/allspice
- Peel and core your apples – you can actually use any apples for this but my quantities are based on the smaller windfall apples that I was gifted at the Festival of Thrift by a lovely lady farmer.
- Chop your apples up into cubes and pop them in a pan.
- Pour over your water and stir in the brown sugar.
- You can spice this up however you want to and I know that most people tend to go with cinnamon but I like a mix of ginger and allspice with our homemade applesauce.
- Bring the mix up to the boil and simmer for around 20-25 minutes, stirring quite often. You’ll know when it’s ready as the apples will get all mushy but not to the puree stage.
- At this point take the pan off the heat and give it a good stir. Depending on how chunky you want your homemade applesauce to be you can either puree it in a mixer, mash it with a masher or if you’re anything like me, just be a bit aggressive when you’re stirring it and that will break down some of the chunks.
- The mix does thicken slightly on standing.
- This will keep in an airtight jar in the fridge for a good five days – some people say homemade applesauce will keep in the fridge for up to 10 days but I like to keep it to five to be on the safe side. It also freezes really well so you could freeze in smaller portions and get it out when you need it which is where my ice cube trays come in handy for this. I freeze a batch in cubes and then transfer the frozen cubes to a Tupperware box and just get out a couple when needed because there’s only Miss Frugal and me who like it.
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