There is nothing like homemade applesauce! ‘Tis true, store bought is much faster but this one is so much yummier! While this one takes a while to make, it’s actually very, very simple. Anyone could make it-even those that spend much less time in the kitchen as I do.
I based my recipe on Ina Garten’s (Barefoot Contessa) , one of my all time favorite food television personalities, but I made mine food allergy friendly, using plant based butter and coconut sugar.
See the Tips and Tricks section below the recipe for some helpful recipe ideas and substitutions.
Servings: 10-12
Preparation + Cooking Time: 2 hours (30 minute prep, 1/5 hours cooking)
Suggested kitchen tools: measuring cup, measuring spoons, dutch oven OR a large capacity (4 quarts or larger) casserole dish (with a lid or something to cover it with), sharp knife or a vegetable peeler, apple corer, zester/grater, hand held juicer, whisk
Ingredients:
3 lbs. granny smith apples (about 6-8 depending on their size)
3 lbs. sweet red apples (about 6-8 depending on their size)
the zest of one orange + it’s juice
the zest of one lemon + it’s juice
1/2 cup + 2 tablespoons coconut sugar
8 tablespoons (1/2 cup) plant based butter (I used Miyoko’s)
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
How-To:
Heat the oven to 350 degrees (F)
Peel all the apples. (I used a vegetable peeler, see images below the recipe for reference)
Core and slice the apples into small segments (I used an apple corer/slicer for this)
Place the peeled, cored and sliced apples into a dutch oven or casserole dish
Zest the orange and the lemon over the apples.
Squeeze the juice from the orange and lemon over the apples.
Place the sugar, butter, cinnamon and allspice into the casserole dish with the apples. Mix to combine.
Cover and place in the oven for 1 1/2 hours.
Remove from oven and whisk to break up the apples.
Eat and enjoy!
Tips and Tricks:
This dish is best served warm or cold
Keep any leftovers in a sealed container in the refrigerator up to a week
Want it sweeter? Add more sugar. You can use sugar cane instead of the coconut sugar. You may need slightly less if you sub anything else for the coconut sugar as it tends to be not quite as sweet as other sugars.
Eat it alone or as a side dish. Ina Garten served hers with potato pancakes for breakfast. Yummy!
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden