Hi muffins! I was making another batch of applesauce this afternoon and I realized that it’s something I’ve never shared with you. I started making this applesauce when my little guy was six months old and ready to start solid food. As you can probably guess, I wasn’t into buying pre-made baby food and instead, made his food myself (more on my baby food philosophy another day if anyone’s interested). I have never been a big fan of chunky applesauce, sweetened applesauce or watery applesauce. My perfect applesauce is smooth, thick and naturally sweet.
My first instinct in figuring out how to make my perfect applesauce was just to cook down some apples, puree them up and see how it tasted. Maybe it was my new mother’s intuition, but I got it right on the first try! All you have to do for this recipe is cook your apples with a little water and puree them. It’s a perfect baby food, since it’s smooth enough for the tiny ones, but has enough body for older kids and adults, too. I will definitely admit to sneaking lots of bites while baby wasn’t looking.
I call this “small batch” because I think people usually don’t make applesauce unless they’re making a huge amount because it seems like a lot of work. In my opinion, the peeling is what takes the longest. I usually just peel the skin off with a paring knife these days instead of fooling with my dull vegetable peeler to save time. If you don’t think it’s worth it to make applesauce at home, I totally get it. But for me, it’s become a soothing, routine activity. I’m always on the lookout at Kroger for the dollar bags of “bad” apples which sometimes don’t even have bruises (love you Krog!). Then when I have enough apples in the fridge, I make up a little batch.
Maybe this isn’t for you, or maybe you can stick it in your mental file (or pin it) for when you have a baby or a giant bushel of apples this fall. The natural sweetness of the apples is delicious- I think you’ll find that food made with loving hands tastes much better than store bought.
Wash, peel and core your apples, then cut them into small chunks. Fill a medium saucepan with the apples (don’t worry about your pot being too full, they shouldn’t overflow). Pour about ½ cup of water over the apples, or enough water to keep the apples from sticking to the pan as they cook.
Cook the apples over medium heat until very soft and beginning to fall apart, about 20-30 minutes. Scoop the apples into a food processor with a slotted spoon, being careful to drain any extra liquid. Process the apples until smooth. Pour the applesauce into two pint-size mason jars. Let cool to room temperature and then refrigerate and use as needed.