Applesauce features in so many of my recipes that I know that by now I owe you an explanation. Using applesauce as an important ingredient in baking came to me after I got two jars of homemade applesauce from my partner’s Mum. I had them in the fridge and wasn’t sure what to do with them until I decided to google it and see what I can do so that it wouldn’t go to waste. And there I discovered the world of applesauce everything and I learnt how big applesauce is in the US.
Where I live now, in Norway, you can’t even really get it in the shop. I started experimenting and it never went wrong, so I loved it. Later I started making my own from bought apples and when the season came, also from apples I could pick. So here I am, adding it to pretty much everything now and making my cakes that small bit healthier. I want to be able to enjoy cake for many years of my life, so I’m trying to go easy on fat and sugar. Using the applesauce to replace the oil or butter in my cakes helps me do just that.
There are a million and one recipes out there for applesauce but this is how I make it. And knowing how lazy I can be you won’t be surprised that I don’t peel the apples. Added nutrition from the skins makes me happy and my hands thank me for less work. I recommend that lazy approach to everybody. This recipe also does not require any fancy canning equipment. Well washed jars after mayo, pickles or jams will do.
What you need:
sugar (I use around 1 tsp of sugar for each apple but you can also go completely without sugar)
food processor or blender
Wash apples and quarter them, cut out the cores.
If using a food processor, turn the apples into pulp. If using a stick blender, just chop them with a knife for now.
Place the apples and sugar in a pot. If you have already processed them, it’s advisable to pour a little water in the bottom of the pot, so that they don’t stick.
Let them cook for an hour, until you can see the mixture is becoming thicker. Blend the chopped apples with the stick blender if you have chosen that method.
Keep the apples on the stove while you prepare the jars.
Preheat the oven to 100C/210F and put the open jars in there for 10 minutes. In the meantime, submerge lids in hot water from the kettle.
Put on your kitchen mittens and spoon hot apples straight from the pot into hot jars straight from the oven. Close with the lids immediately and leave on the counter.
After an hour or so you will start hearing popping sounds from the jars sealing.
Wait until the next day and check that all the lids are concave. If any of them didn’t seal, keep them in the fridge and use within a week. The rest can be kept on the shelf in the pantry. They normally all seal, as long as you jar the apples while still hot.
Enjoy in cakes as well as on bread.
Applesauce is also a delicious gift to somebody you like.
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