Sweet apple sauce made with lemon juice and spice, perfect as a topping or use for baking. It’s easy to make and it’s much healthier than apple jam since it contains much less sugar.
Similarly like my Banana & Honey Curd Recipe, it can be used for stirring into your breakfast porridge, baking tarts or other cakes.
What sort of apples can I use?
The type of apples you use will determine the flavour of your apple sauce. If you choose a green apples (like Granny Smith), you’ll achieve sharp taste, whilst something like red apples (Pink Lady) will give you a sweeter taste.
Although cooking apples are obvious choice, I usually stay clear of them as they can be a bit floury and don’t taste as nice as some of the other types of apples.
You can also mix your apples from different varieties, which is a great way to prevent apples from browning and going to waste.
MORE PRESERVING RECIPES
How long is my apple sauce going to last?
If you just make your apple sauce and pot it, it will last about 2-3 weeks stored in the fridge.
If you want to keep your apple sauce for longer you either need to freeze it (6-12 months) or preserve it by canning/boiling in a water bath (or pressure cooker) (1-2 years).
To freeze your applesauce, pour it first into a suitable freezer container (e.g. smaller tubs or plastic boxes) and leave it until it’s completely cold. Put the lid on and seal properly. Label and freeze.
Use within 12 months. Leave to defrost in the fridge and use within 1-2 weeks (storing your applesauce back in the fridge).
Ingredients you will need for my homemade apple sauce
See my notes above
Whilst I give measurements for the sugar in my recipe, it really depends on what type of apples you are using and your personal taste. You could easily leave the sugar out all together, use sweet apples and just add extra spices for flavour.
If you are not sure how much sugar you would like in your applesauce, add about 1/2 of the total amount, let it dissolve, stir and taste. If you need more add it, but if not the recipe is not going to be affected by having less sugar in.
You can also use sugar substitutes or different sugars (like brown or light brown sugar, stevia, coconut sugar, maple syrup, honey, golden syrup etc.), but please bear in mind that the sugar you choose will impact the flavour of the applesauce.
Using dark sugars or honey will also change the colour of your applesauce.
Other ingredients you might like to add
- Brown sugar (instead of white)
- Vanilla Extract
- Apple Cider Vinegar
- Raisins or sultanas (seedless)
- Whisky, brandy or other suitable alcohol (just before you pot the sauce up)
How to preserve your applesauce
Once your applesauce is made, pot it into a sterilised jam jars and seal with lids. Use a large pot with a tea towel at the bottom, move the jam jars to the pot and pour boiling water on the top making sure that the lids are properly covered.
Simmer for 30 minutes, then leave to cool down completely before placing your preserved applesauce in your kitchen pantry. Use within 2 years (but watch out for any mould or discolouration developing.
MORE PRESERVING RECIPES
Homemade Applesauce Recipe
- 5 apples cored, pealed and cut into small cubes
- 1 tablespoon lemon juice ad extra tablespoon for extra zest
- 1/2 cup water about 130 ml or enough to cover the apples when boiling
- 1/3 cup sugar about 100 g or to taste (less or more)
- 1 teaspoon ground or powder cinnamon
- 1/2 teaspoon ground cloves
- generous pinch of fine salt
- Prepare the apples first by peeling, coring and cutting to smaller cubes.
- In a medium size sauce pan, add the apples and enough boiling water to cover them.
- Bring to boil and simmer on a low heat until the apples have softened. This can take about 10-15 minutes, depending on type of apples you have.
- Once the apples are soft, add all the other ingredients and start steering the saucepan regularly on a medium heat.
- Let the apple mixture to reduce and thicken a little and simmer for another 5-10 minutes.
- Check that the apple sauce tastes the way you like before potting into a large jars or two.
- Once cooled down, keep in the fridge for up to 2 weeks or can/preserve using a water bath canning/preserving or pressure cooker.