There’s no better day than Johnny Appleseed Day to share my favorite applesauce recipe! Until I started making my own, I had always just assumed making applesauce would be labor-intensive, but I’m here to tell you it SO isn’t. The worst part is peeling the apples, but with the right tools, even that isn’t bad. This is a great recipe for the kiddos to help with, too!
I like to make applesauce in the fall as a little “fall treat” for our neighbors. We’re lucky to have some of the best neighbors ever, and while a little jar of applesauce doesn’t even come close to showing our appreciation for them, I like to think it’s at least a step in the right direction! 😉
I follow The Pioneer Woman’s recipe for applesauce, but I roughly double the batch. That gives us a good 8-10 jars, and by the time we give some away and eat some ourselves, it goes pretty quickly! If you’re just making it for your own family though, you probably don’t need to double it.
The Pioneer Woman told me after I made a batch, I would wonder why I ever bought store-bought applesauce in the first place. Well let me tell you, truer words have never been spoken, PW!
If you’re gifting the jars, just tie a little ribbon and gift tag on them and you’re all set! (Or you can totally skip that step altogether and your friends will still love it!)
Does anyone else have go-to fall treats for sharing?! I’d love to hear!
Applesauce, via The Pioneer Woman
6 pounds Apples, Peeled, Cored, And Cut Into 8 Slices
1 cup Apple Juice Or Apple Cider
Juice Of 1 Lemon
1/2 cup Brown Sugar, Packed
1 teaspoon Cinnamon, More Or Less To Taste
Optional Ingredients: Nutmeg, Maple Syrup, Allspice, Butter
Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
Carefully puree in a food processor or blender (don’t fill too full; split into two portions if needed) until smooth.
Store in the fridge.