Goldshire Applesauce
Ingredients
- 4 lbs fresh apples
- 1 cup water
- 3 Tbsp lemon juice (about 1 large lemon)
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ cup granulated sugar (optional)
Instructions
- First, prepare the apples. Peel, core, and slice them. If there are any bad parts of the apples, remove those. The thinner the slices, the less time it takes to cook them.
- Add sliced apples, water, lemon juice, cinnamon, ginger, and sugar (optional) to large pot over medium heat. Reduce to a simmer and cook 60-90 minutes, stirring occasionally, until the apples are all very soft and mostly broken down. Watch carefully so it doesn't boil or it will make a big mess.
- Remove from heat.
- Mash with potato masher until desired texture is achieved, or puree with a hand-held immersion blender. I do not recommend using a regular blender because hot things in a blender can cause explosion issues. (this step is completely optional - I leave mine with the apple pieces in it and don't blend at all)
- Enjoy applesauce warm or chilled.
- Process hot applesauce in a water bath canner (see notes), or let it cool and keep in the fridge for up to one week. Applesauce can also be frozen - it thaws easily and keeps a good texture.
Notes
Sugar amount depends on your sweetness preference and how sweet or tart the apples are. Use more or less as needed.
To process for canning: double the recipe - 8 lbs of apples makes about 5 pints of applesauce. Use wide-mouth pint jars. Leave 1/2” headspace and process 20 minutes in water bath canner. (if you are not familiar with canning, I recommend reading Principles of Home Canning to be sure everything is done safely)
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