Near the beginning of the fall season, I was debating whether I should focus more on apple recipes or pumpkin recipes this year. And I’m not just talking about for this blog, but for the treats I make at home in general. I was in the middle of my mindful debate when I came across this recipe. Pumpkins AND apples? It was too coincidental to ignore.
I was able to make the applesauce right away as the ingredients are basic and the steps are simple. Plus, it’s very customizable. Use apples you like to eat, keep them peeled or unpeeled, then process it chunky or smooth. It’s all preference.
Judah gobbled this right up, throwing his spoon to the side in order to scoop the applesauce up in his fists. Yes, he made quite the mess each meal time, but I was thrilled to see him eating healthy applesauce without any extra preservatives. We’ll be making more tomorrow.
- 2 1/2 pounds apples , peeled or unpeeled, cored and chopped
- 2 teaspoons ground cinnamon
- Juice of 1 lemon
- 3/4 cup water
- 1/2 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- Mix together the apples, cinnamon, lemon juice and water in a medium sized pot. Cook over medium high heat and bring to a boil. Lower the heat and simmer for 45 minutes to an hour, stirring occasionally, until the apples are very soft. Remove from heat. Stir in pumpkin puree and vanilla.
- For chunky applesauce: Use a potato masher to mash the apples to desired consistency.
- For smooth applesauce: Transfer the apples to a food processor and pulse to desired consistency.
- Serve at room temperature or cold. Store in the refrigerator for up to 1 week, or freeze up to 3 months.
- Source: Adapted from The Novice Chef Blog