In my previous post about apple picking, I had mentioned that I would share my recipe for Delicious Chunky Applesauce. So I thought I would deliver upon that promise.
Growing up it seemed like applesauce was a staple in school lunches, but it was only ‘okay’. Had flavor, but nothing to write home about. These experiences are what had crafted my opinion of this fall favorite, and I have to say my experience was proven completely wrong by this homemade option. This applesauce is amazing by itself, over vanilla ice cream, or even a biscuit topping.
Please let me know what you think after you have made your very own batch.
Chunky Applesauce Recipe
Delicious Chunky Applesauce Recipe
Growing up, I can remember always getting applesauce from a plastic jar that was okay, but nothing to write home about. It wasn't until I started making my own recipe that I truly fell in love with this fall time favorite.
- 1 Buschel Apples
- 1.5 Tbsp Cinnamon
- 1.5 Cups Water
Kitchen Tools and Needed Items
- Large Pot
- Cutting Board
- Sharp Knife
- Apple Slicer and Corer
- Stainless Steel Food Press
- 2 Cup Liquid Measuring Cup
- Square dish This will need to fit the base of the food press
- Cutting board
Prepping the Apple Chunks
Before you get started, you will want to gather the needed tools so you can easily transition from one step to the next.
Scrub the bushel of apples to ensure you get all of the yucky stuff off. This can be time-consuming, but work it so you don't eat bird poop. Don't be afraid to wash them really well so you are sure to get everything off.
Get out your cutting board, knife, and apple corer and start to cut up the apples. Be careful with the apple corer, I cut my thumb pretty good trying to get the slices out of the tool.
Once you have the apple slices, start cutting them into half-inch slices and throw them in the pot. The smell of the apples will really start to fill the kitchen and it is one of my favorite parts of making this recipe.
Cooking the Apples
After all of the apples are cut, add in the 1.5 cups of water and cinnamon into the pot. Place the pot on medium heat while constantly folding the apples in on themselves. Let the water and apple heat until there is a little simmer, increase the heat until medium-high, and bring to a boil. Cover the apples and stir occasionally for about 15 minutes or when some of the skins start to peel off.
When the apples are ready, they will look a little translucent and you will be able to smash them pretty easily with a spoon. Some of the apples will have already of lost their skin and start to look pretty mashed.
Making the Applesauce
Let the apples sit for about 10 minutes to cool. While they sit, setup up the food press in a square dish that will capture the applesauce as it comes out of the press. Using the liquid measuring cup, get about a cup of cooked apples to place in the press.
Once the cup of apples is in the food press, take the wooden dowl and slowly roll it around the sides. It is important to only put in a cup of apples in at a time so that the process goes quickly and doesn't overflow the sides of the press.
As you push the apples around the applesauce will start to come through the holes of the press. Keep stirring the apples and pushing down the skins until you have something left that looks like this.
When you are ready to add in another cup of cooked apples, make sure to scrape the edges of the press with a spatula to get off all of the accumulated applesauce. When you have all of the excess off, scoop out the remaining materials and set aside. You can discard or use for other purposes.
Continue this process until you have gone through all of the apples in the pot. When you are done, you should have 3 pints of applesauce (if you can use self-control and not eat all of it).