Make Homemade Apple Sauce!
I spent a week in the Netherlands at the beach and in Antwerp, Belgium for my birthday this year. Usually I prepare accordingly and won’t buy too much food before a trip and if I miscalculated I give fresh produce to family or friends. I am not a fan of throwing away food. It’s just nothing you should do. My personal opinion, though!
This year I was somewhat nervous and thus a little confused. After all it was my first vacation with my man … in this case a girl’s allowed to be a little excited, right? Right!
So when I came home after a week, I found all of my yummy organic apples in a somewhat sad state… all wrinkly and gone soft?. So what to do with them, if throwing them into the bin is a big No No?
I simply decided to make myself a homemade apple sauce!
Naturally Sweetened And Super Healthy Homemade Apple Sauce
Maybe you’re a body conscious person and sick and tired of all the added sugars the food industry smuggles into our meals? Not gonna happen here – promise! You can make your own yummy AND healthy apple sauce within the blink of an eye.
List Of Ingredients
Base
- (wrinkly or mushy) apples
Additional flavors
- cinnamon (my favorite)
- ginger
- nutmeg
- vanilla
Natural sweeteners
- dates (I’d suggest one per apple)
- raisins (yuk, not my taste – but it’s an option after all)
- agave sirup
A tea towel always comes in handy when working in the kitchen. Why not DIY a Beautiful Hand Stamped Dish Cloth for yourself or as a gift idea for friends & family?
Easy To Follow Instructions
- Peel the apples, get rid of the core and cut the apples into thumb sized pieces.
- Put them in a pot and add a splash of boiling water (don’t use too much or you’ll loose all the natural apple flavor).
- Add additional flavors and natural sweeteners to your liking and cook for – say – 5 minutes.
Now you have three choices:
- Leave the apple compote as it is right now – with bigger bits and pieces.
- You can mash the apples to reduce the size and number of those bits and pieces, or
- you can put it all into a food processor and blend it till its literally a sauce.
Oh my gosh – I’ve made too much!
You can never have enough of your naturally sweetened and super healthy apple sauce! Remember that! But depending on the amount of apples you’ve used, you might not be able to eat it all at once.
So why not can it and safe it for later?! Go find some empty jars and wash them with boiling water. You could also place them in your oven at a super high degree for a super long time (please ask my friend google if you want to try this method for sterilizing your jars). Fill in the still boiling apple sauce, right after it’s to your liking. Watch it – it’s super hot!!! Seriously, don’t burn your fingers, please!
Now this is important: Fill the jars to the brim, close the lid (you might want to use a dish cloth to hold the jars, because as of now they will be scorching hot), and turn them up side down. Yep – you’ve read that right! Up side down, please!
After they have cooled, the delicious yumminess inside will be preserved and good to eat for a looooong time. I swear, when the Zombie apocalypse hits us, you’ll be ready ?. Can you guess what’s my most favorite TV series?
Once you reopen up the lids, you’ll hear a ‘plop’ – this is when the vacuum seal is broken! After that you should store your apple sauce in the fridge and probably eat it within a week.
Do you think you’ll give this recipe a try?
Tell me all about your experiences with it! It would be peachy (or should I say appely ;-)) if you tag @habiba_cml on Instagram, when making something inspired by me.
Printable Recipe
- (wrinkly) apples and
- FLAVORS:
- cinnamon (my favorite) or
- ginger or
- nutmeg or
- vanilla and
- NATURALLY SWEETENERS
- dates (I'd suggest one per apple) or
- raisins (yuk, not my taste - but it's an option after all) or
- agave sirup or
- Peel the apples, get rid of the core and cut the apples into thumb sized pieces.
- Put them in a pot and add a splash of boiling water (don't use too much or you'll loose all the natural apple flavor).
- Add additional FLAVORS and NATURALLY SWEETENERS to your liking and cook for - say - 5 minutes.
1. Leave the apple compete as it is right now - with bigger bits and pieces.
2. You can mash the apples to reduce the size and number of those bits and pieces, or
3. you can put it all into a food processor and blend it till its literally a sauce.
Making Preserves:
Go find some empty jars and wash them with boiling water. You could also place them in your oven at a super high degree for a super long time (please ask my friend google if you want to try this method for sterilizing your jars). Fill in the still boiling apple sauce, right after it's to your liking. Watch it - it's super hot!!! Seriously, don't burn your fingers, please!
Now this is important:
Fill the jars to the brim, close the lid (you might want to use a dish cloth to hold the jars, because as of now they will be scorching hot), and turn them up side down to cool down. Yep - you've read that right! Up side down, please! When they're cold they will last many months.
Once you reopen up the lids, you'll hear a 'plop' - this is when the vacuum seal is broken! After that you should store your apple sauce in the fridge and probably eat it within a week.
