Applesauce is not only a lovely sauce that goes well with several dishes, it's also a brilliant ingredient in baking. If you're tired of buying it from the store or don't like the addictives in the storebought ones, let's make applesauce at home together!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: 醬料
Cuisine: American, vegan
Keyword: 7 ingredients or less, apple, dairy-free, gluten-free, ingredient, vegan
Servings: 2people
Author: Nora Hsu
Ingredients
400~600gapples*
45gwaterplus more for cooking and blending if needed
Optional Ingredients
1/4tspground cinnamon
1tsplemon juiceor lime juice
1/8tspsalt
Instructions
Peel and core the apples. Then chop them into small chunks.
Add the apple chunks with a dash of water to a small saucepan. Cover the pan with a lid and cook the apples over medium heat until the apples are soft and slightly transparent. Add more water if you find it's dry. But usually, the juice and moisture from the apples are enough.
Once the apples are soft, turn off the heat and let them cool down a little bit before transferring them to a food processor. (If you're planning to add other optional ingredients, you can add them in at this step.)
Use the food processor to process them into a puree. Stop and scrape down the sides if needed.
Transfer the applesauce to a clean, dry jar. Seal it and let it cool down before storing it in the fridge.
Notes
*Apples: I personally don't like to limit it to any specific kind so I prefer to say that just use what you got. But of course, you can take the taste of the apples into consideration. I usually use gala, fuji, pink lady, and Braeburn apples.
Storage: Store the applesauce in an air-tight jar in the fridge. It should last for 5~7 days. Alternatively, you can "can" them if you know how to do it. It will last longer.