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Homemade Unsweetened Applesauce
"People often ask me how to make homemade applesauce. So, here you have it – an easy homemade applesauce recipe for canning that is full of flavour. Homemade applesauce benefits: Applesauce helps promote digestion due to high concentration of pectin. It also promotes the growth of probiotic bacteria. You can use applesauce instead of oil for leaner baked treats. Calories in applesauce are low – only 100 kcal in one cup of unsweetened applesauce. Combine homemade applesauce with a few nuts and you’ve got yourself a filling and balanced meal."
NotesIn original post -- how to use homemade applesauce!
Tips on my homemade applesauce recipe:
Spice it up with fresh ginger – finely chop a small piece and simmer with apple cubes.
You can even add chocolate, nut butters or coconut cream to your applesauce. My own favourite is simple cinnamon applesauce.
The amount of cinnamon is really up to you – start modest and adjust according to your taste.
Some applesauce recipes use apple juice instead of water. You may try that, but it’ll definitely increase the glycemic load of your applesauce, as juice has no fibre.
If you prefer not to deal with sterilising jars and canning your applesauce properly, prepare smaller quantity that will be consumed in about 5 days and store it in fridge.
Another option is freezing applesauce – simply transfer the applesauce to freezer-safe containers or bags and freeze for up to 3 months.
- 16 medium apples (or as much as you want)
- 1 cup water (about ⅙-¼ of the volume of the apple cubes)
- 1 tablespoon cinnamon (optional)
Start by washing the apples. Then, peel the apples, if you’re using non-organic variety. No need to peel organic apples!
Next, cut the apples into quarters and remove the core with knife or use apple corer. Then chop the quarters into cubes and throw them into pot. Add some water – about ⅙-¼ of the volume of the apple cubes. For example, if you have 1 litre of apple cubes, add ⅙-¼ litre of water.
Bring to boil and simmer at a medium heat for about 6-7 minutes until the apple peels look translucent and apples are tender. The larger the volume, the more time it’ll take. You may also press the apple cubes down with a spoon a few times while cooking (check video from original post).
Add a bit of cinnamon and/or ginger powder and puree your applesauce with a help of immersion blender, food processor or food mill. If you’re after chunky applesauce, use potato masher.
Should your apples be quite sour, drip a few drops of liquid stevia into your applesauce. If you feel that your applesauce is too thick, add boiling water until you have the desired consistency.
Get tips on sterilising jars as well as canning from original post.