Fall Orchard Sugar-free Applesauce Recipe Is a Family Tradition by Jan Mostrom
For the past 20 years, I've made and canned applesauce for my family and to share with friends. I've made friends with the farmers at my local market and realized fairly early on that the more varieties of apples I could gather, the naturally sweeter the applesauce would be. The combination of the harder apples with softer apples and tart and sweet apples make the most delicious combination. Warm applesauce from the stove (or reheated in the microwave) tastes a lot like apple pie without any of the added sugar!
I don't want you to worry that this is a very vague recipe with amounts. The homemade gluten-free applesauce recipe will work with any quantity and variety of apples. I tend to avoid Red Delicious because they don't have a lot of flavor, and my farmers don't grow them. The more varieties you can find, the better your applesauce will taste.
My mom used to get Gravenstein apples from my brother's orchard and I never really cared for the applesauce made from them. Then I realized it was too one-dimensional for me. When I started adding more variety, the applesauce (and my pies and cakes, too) got better! Use any kind of apples you have and it will be fine!
All you need to make your own low-sodium applesauce is a variety of apples and good cinnamon. We serve the applesauce as a side with pancakes, with pork tenderloin or pork chops, and we love to have it for a snack or dessert with whipped cream. It reheats in a microwave beautifully so you can store it in your fridge for a few weeks and reheat as you like. At our house it never lasts that long!
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Cuisine: American
Prep Time: 15 to 30 minutes (it depends on how many apples you have to work with)
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: varies (nutrition based on 1 cup)
Ingredients
- apples
- ground cinnamon
- Apple Peeler
- Soup Pot
- Cutting Board
- Chef Knife
- Rubber Spatula
- Airtight Containers
- Apple Corer
- Le Creuset Cookware
Recipe Notes
- You can always add more cinnamon, but not take it out. So go gently to get the right amount!
- If you prefer to leave the peel on your apples, do it.
Here's how to make it:
- Peel and core your apples. Cut the apples into a variety of sizes. I usually cut the softer apples into halves or quarters and the harder apples in smaller pieces. Put the apples into a heavy bottom soup pot but only fill the pot a little over halfway so it doesn't spill over the sides.
- Place the pot on the stove on high with the lid on. As soon as you hear the apples cooking reduce the heat to medium and stir occasionally to make sure the apples don't stick to the bottom. Cook for 10 to 15 minutes or until the apples are soft but not completely broken down. (This is why I cut a variety of sizes so you have sauce with chunks in it) If you have good pans this process goes quite fast.
- Remove from the heat and stir in your cinnamon, adding it slowly until you get the color and taste to your liking.
- If making a small batch of applesauce, store in airtight containers. If making a large batch, following directions for canning applesauce.
Nutrition Facts Per Serving
Calories: 50
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 15mg
Total Carbohydrate: 12g
Dietary Fiber: 1g
Total Sugars: 11g
Protein: 0g
Vitamin D: 0mcg
Calcium: 0mg
Iron: 0mg
Potassium: 0mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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