Making applesauce is easier than you think. And so much more economical (and often healthier) than buying it.
This recipe proves it can be done quickly! I don’t enjoy spending hours in the kitchen, and I don’t expect you to either. This recipe has only one ingredient (with a few optional add-ins). But more importantly, I share with you my favourite kitchen tool that will save you time and make your applesauce perfectly every time.
When I’m making applesauce, I use this food mill to puree it. The reason is that this mill allows me to cook the apples without peeling or coring…and we all know how time-consuming that can be!
That’s right, not only will it save you time because you aren’t peeling the apples, but also, by keeping the skin on and only removing it through the mill at the end, your applesauce will retain more of the nutrients and fiber from the apples. And if you use red-skinned apples, it makes a nice pink coloured applesauce!
I also love that this recipe uses an ingredient that may help to reduce inflammation. Apples may help reduce inflammation because they contain quercetin, an anti-inflammatory antioxidant.
So enjoy this recipe. And if you have more apples than you want to make into applesauce, try these other apple recipes too:
Cabbage and Apple Salad with Spicy Lemon Vinaigrette
- 4 lbs apples washed and quartered (stem and blossom ends removed)
- 3/4 cup water
- Place apples and water in a large pot (you may not need all the water, just enough to cover the bottom of the pot).
- Bring to a boil and simmer until apples are soft (about 20 minutes).
- Place the food mill over a large bowl. Tip cooked apples into the mill and turn the crank until all the apples are pushed through. Season with cinnamon and other desired spices. Enjoy!