Applesauce for the Freezer

Applesauce for the Freezer

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
robcrow
Recipe by  robcrow

“There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to do! If you want chunky applesauce, use a potato masher to mash the cooked apples. If you prefer smooth apple sauce, run the cooked apples through a food mill. The key is adding a few strips of lemon peel to the apples while cooking. The lemon heightens the apple flavor. Make sure you use a good cooking apple like Golden Delicious, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein. Ready to serve as soon as you're done, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt. Freezes easily, lasts up to one year in a cold freezer.”

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Ingredients

Adjust Servings

Original recipe yields 5 quarts

Directions

  1. Stir apples, water, brown sugar, white sugar, lemon juice, cinnamon stick, lemon zest, and salt together in a large pot. Place a cover on the pot and bring the mixture to a boil. Reduce heat to medium-low and cook until the apples are soft, 20 to 30 minutes.
  2. Remove pot from heat. Remove and discard cinnamon stick and lemon zest strips. Mash apples with a potato masher.

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Reviews (5)

Rate This Recipe
Sarah Jo
10

Sarah Jo

This also works out well in the crockpot. Just throw everything in the crockpot leave it for most of the day and by the time you go to fish out the cinnamon sticks/lemon peel, it pretty much is ready to go. All you have to do is run a hand blender or potato masher slightly. DOUBLES WELL.

J9
3

J9

Love this applesauce! I put everything in a slow cooker on high and in 3 hours it was done. I have little ones so I used the hand blender to smooth out what little bumps were left. DELICIOUS!

dusty219
1

dusty219

I made a large quantity of this recipe with 20 pounds of MacIntosh apples. I left out the lemon zest (my preference only) and decreased the sugar just a bit. It is deliciously sweet with a little lemony zip from the juice and the tartness of the apples still comes through. Rather than freezing, I chose to can mine in small jars with two servings each. It is a beautiful consistency and texture. Thank you, I have found my applesauce recipe!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 16.6 g
  • 5%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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