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Homemade Apple Sauce is one of the easiest recipes to make. It is also a great way to make use of the not-so-perfect fall apples from your latest haul.
This week is a little different because I’m sharing two recipes with you this week. They are both made with my favorite fall fruit, apples! A couple of weeks ago a friend commented on my Harvest Apple Salad post asking for my apple sauce recipe. Well, it so happens that this past weekend I had some apples sitting in my fridge that I wanted to use up before I make my trip to the farmer’s market.
Now, these apples weren’t in the best shape. They had quite a lot of bruising to them which was perfect because I usually save those types of apples to make my Homemade Apple Sauce.
Just to let you know, this apple sauce recipe is going to be a little different than most of the recipes I share with you. I’m showing you the method, but I’m not giving you exact measurements. I honestly wouldn’t know what they are. I’ve always made apple sauce the way my mother taught me and there have never been exact measurements.
Right now I want to talk about apples. How well your apple sauce turns out really depends on the quality of the apples you’re using. Ever since we moved to North Carolina I’ve made one large batch of apple sauce after my fall visit to the farmer’s market. I then freeze it in batches. The reason why I do that is because I’m getting the best quality apples at the best time of year. Any other apple sauce I make the rest of the year isn’t going to be as good. It’s all about the apples!
I also tend to use a different variety of apples when I make apple sauce. I always use some type of golden delicious apple. They’re pretty much a must for apple sauce making. You could say that I use them as the base apple for sauce and then I add other varieties around it. This particular batch I added Fuji.
Making apple sauce is very simple but depending on the amount you’re making it can be time-consuming. That’s why I prefer to make just one big batch every fall. It’s not so bad then and the apples are at their peak! I like to put on an audiobook or a favorite old movie when I’m prepping the apples for sauce. It makes the process a little bit more enjoyable.
I love to serve this Homemade Apple Sauce with pork chops or ham steak, so yum! I hope you enjoy it as much as we do! Stay tuned for Friday’s post when I share with you my last apple recipe of the season, Mini Dutch Apple Pies.
If you know of anyone who would love this apple sauce, please share this post with all your friends and family. Just click on the social media icons below! Enjoy!
Homemade Apple Sauce
- apples any variety you prefer but I recommend including golden delicious
- cinnamon Optional
- sugar optional and usually not needed
- You need to start out by rinsing the apples. You’ll then need to core, peel, and cut the apples down to slices. Cut the slices down to quarters or thirds depending on the size of the apple slice.
- Throw the apples into a pot. Add enough water to line the bottom of the pot. I would say about half an inch. You don’t want to add too much water and end up with a watery sauce. Once the apples start to cook down they will be releasing their own water.
- Cover the pot and bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat to a simmer. When you notice the apples start to break down stir them. Keep the sauce simmering until the apples look mostly broken down. Depending on what type of apples you use in the sauce some may stay chunky and won’t break down completely. Remove the sauce from heat and taste it. If it needs to be sweetened you can add some sugar. This once again depends on the apples you’re using. The batch of sauce I made last year didn’t need to be sweetened, the apples were perfectly sweet by themselves.
- I like to add cinnamon to my apple sauce but you don’t have to if you don’t care for it. Add as little or as much as you like.
- Chill the sauce in the refrigerator before serving or bagging.