"Babe! Stop! What are we DOING with all of these!?”
This is my husband…trailing me in an apple orchard, as I merrily pick my way through galas, honeycrisps, macintoshes and more! I’ve easily got about 20 apples with me. We’re 2 people. He’s horrified.

What he doesn’t realize is I know EXACTLY how to preserve those bad boys! Yes, I could easily make an apple pie…and that would be delicious and lovely. But we’re trying to be healthy. So I need a different way to use up my enthusiasm for “pick your own” season - and mason jars.

Applesauce is the perfect way to cook and preserve apples through the winter. Not to mention it’s very versatile! Eat it alone as a snack, serve it alongside roast meats, bake with it - it covers all meal parts! Plus when you make homemade applesauce YOU control the flavor and the amount of sugar that goes into it! In this case, I used ZERO - and let the natural sweetness of the apples speak for itself. I DID amp it up a bit with cinnamon sticks (I can’t get enough of the stuff) but beyond that this recipe is just good old fashioned apples, cooked down and jarred up. So if you find yourself with a few too many apples this season - try making your own applesauce!

Watch the video and get the recipe below!

Applesauce
Makes 4 C.

8 apples
1 C. water
juice & zest of 1 lemon
2 cinnamon sticks

Peel, core and cube the apples.

In a large pot, combine apples, water, lemon zest and juice and cinnamon sticks. Set over high heat until liquid starts to boil.

Reduce heat to medium, cover and allow the apples to cook, simmering for 30 minutes.

After 30 minutes to apples should be soft and break apart with he back of a spoon. Remove the cinnamon sticks and, depending on what texture you prefer - you can leave the apple sauce chunky, as is. You can mash the apples with a potato masher or the back of a spoon, or you can allow the mixture to cool and then puree it in a blender so it’s completely smooth.

Store leftovers in an airtight container.