Remember the video I posted a week ago? You know, the one with that lovely kitchen gadget called an apple peeler/corer? Well, this is one of the posts where I show you why you will fall in love with it as I did.

Applesauce… well, what can I say about applesauce? A lot, actually. It’s the perfect starter fruit for babies, a sweetner for all sorts of breads and cakes, a delightful snack and all around perfect food.

Left chunky or pureed so smooth it shines. Left along or doctored up with sugar and cinnamon, it is versatile yet so simple. Oh, aaaaaaand it is so simple to make.

Here’s what you need

• As many apples as you can get your hands on.
• Large steel stock pan (this one is big enough to boil a turkey in)
• 4 C water
• 12 oz pure, unfiltered honey
• Emmersion blender

 

Here’s what you do

– Core and peel your heart out and fill that stock pan to the brim (save the peels and cores. I’ll show you what to do with them next- no waist) – Add water (this is only to keep the apples from sticking and burning) PUT A LID ON IT! Let apples cook down for about an hour (it is a bit hard to stir, but make sure you do!) Until they are just soft. TURN YOUR HEAT DOWN TO MEDIUM (once in sauce form, it starts to pop and boil. It WILL burn you!!)

Use your emmersion blender to break the apples down and start to smooth it out. When most of the chunks are gone, pour in your honey and finish blending to desired consistancy. 

If you are canning your applesauce, make sure its temp is over 200 degrees before jarring and process in boil bath for 20 minutes (pints or quarts).

Isn’t it just gorgeous!

🍎Happy fall y’all 🍎

Jo 💟