Perfect Applesauce


We finally made our much anticipated trip to the apple orchard this past weekend and, needless to say, it was all we thought it would be.  The weather was absolutely perfect.  The company?  Well, aside from the fact that they probably ate more apples than they actually picked I couldn’t ask for better.  And the apples?  Ooooohhhhh the apples.  If there was such a thing as an apple coma all three of us would be knocked out by now.  We just cant get enough.





Nothing screams fall to me like applesauce.  I have been making this delicious recipe for applesauce for quite some time but once I began making baby food for Georgia I was in search of a much more healthful but just as delicious way to prepare it.  I stumbled across this recipe and with a few changes it has become our households new favorite.  Aside from being extremely healthful the taste reflects out of this world apple goodness…you simply can not find this flavor at a grocery store.  It’s sweet and tart, has the perfect hint of cinnamon and will make your entire house smell divine.  Quite honestly I’m convinced that this is what truly made Georgia fall in love with me.  Make this one time and I assure you that you will look as forward to apple season as much as we do each year.



Notes:  The sauce can be as sweet or as tart as you’d like, depending on the type of apples you use.  I prefer to use a sweet, slightly tart apple such as Honeycrisp (I have a slight obsession) or Pink Lady paired with something fresh and sweet like Fuji or McIntosh…they make great duos in my eyes.

I would always freeze this sauce in ice cube trays for Georgia.  I’d pour the applesauce into the trays and freeze until solid.  Then pop them out, place in a freezer storage bag and return to the freezer.  Pull one or two out for the perfect tiny mouth portion or a handful for a mama-sized portion 😉  Thaw in the refrigerator.

Perfect Applesauce


3.5-4 Pounds Apples, peeled, cored and quartered

Juice From One Orange, about 1/8-1/4 cup

3 Strips Lemon Peel

1 1/2 Teaspoons Ground Cinnamon

1 Cup Water


Place all ingredients in a large pot and bring to a boil.  Once boiling give it a good stir, cover, reduce heat and simmer for 35-40 minutes or until apples are completely softened.  Stir the apples one time in the middle of cooking.  Remove from heat and allow sauce to cool for 20-30 minutes, remove lemon peel and puree in a food processor until smooth.  Can be stored in an air tight container in the refrigerator for up to two weeks or in the freezer for up to six months.  Makes 1 1/2 quarts.

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