Chunky Applesauce

Yes.

I’m that mom.

I make my own apple sauce.

One fall driving from Seattle to Montana, Hunky Hubbie and I impulsively bought 20 pounds of honey crisp apples from Thorp Produce . So what’s a gal to do, but start peeling and chopping. I have to admit, giving folks beautiful quart jars of homemade applesauce felt so much better than going to a shop and buying random knick knacks as Christmas gifts. I think everyone loves a homemade gift.

If you are thinking,” Are you insane? There is NO way I can make applesauce!” Yes- you can. It just takes one afternoon and a few helping hands to peel and chop the apples. Invite a few friends over, serve hard cider and get to peeling. OR… involve your kids. Your child would definitely be “teacher’s pet”, If they showed up with a jar of Homemade Chunky applesauce during the holiday parties.

Fear not busy mommies and daddies- you can make a small batch, throw it in the fridge and call it a day. But why not run up to the local hardware store, buy a case of beautiful canning jars, (Go to Ball Jars for basic preserving tips here ) and dazzle your friends this year with some homemade love in a jar. If applesauce isn’t your thing, don’t worry- I have a great recipe for homemade limoncello I’ll be posting in a few weeks .

Print

Homemade Chunky Applesauce

• 8 cups Honey crisp apples, peeled and cored and cut into chunks. About 3 1/2 lbs
• 1 heaping tsp cinnamon
• 2 tsp vanilla extract
• Juice of one lemon
• Zest of one lemon
• 3 TBS sugar

Print

• In a large bowl combine apples, cinnamon, vanilla, lemon zest and lemon juice until well coated.
• Place apple mixture into a large stock pot and cook over low heat, stirring often for about 10 minutes. Taste apples for sweetness. Add sugar one tablespoon at a time until desired sweetness is achieved.
• Sugar will dissolve and apples will begin to break down and release their juices. If needed, a potato masher can help break down any large apples into chunks.
• Increase heat, continuing to stir often to prevent sticking or burning until apples have thickened.
• Spoon into hot sterilized jars and seal. Or store in the refrigerator for up to one month.

This recipe can be used for a cobbler filing as well. You will have a pile of apple peels leftover. The peels can be used to make your own cider vinegar. All it takes is water, sugar, peels and a dark cool room and time. Look for my recipe for homemade apple cider in a few days.