Playing at my childhood friend Karen’s house growing up and smelling her mom’s homemade applesauce simmering on the stove with aromas of apple and cinnamon in the fall air are one of those nostalgic memories that will stay with me my whole life. That’s where the inspiration for this show and recipe came from. I contacted my friend Karen about her mom’s recipe and she was happy to share.
Karen’s mom, Pat, used a food mill to pass the apples through smoothing out the consistency and removing the peels . For those of you who don’t have a food mill I am simplifying that process having you peel the apples prior to simmering. Even though the peel does offer a little extra flavor we will take the middle of the road for convenience purposes. For that smooth texture that I like I put the simmered apples in my food processor in small batches. You can skip this step completely by using a potato masher, whisk or even a fork to work out the lumps to your desired texture.
The only addition to Pat’s recipe is that I add in a couple of tablespoons of fresh squeezed lemon juice for a subtle brightness to the sauce balancing out the sweetness. Actually, I add the fresh lemon juice while I peel, core and slice the apples into eighths so they don’t turn brown. I want those cinnamon-apple aromas to permeate the house as soon as possible so I add her spices in the beginning of the simmering. Some recipes even add in orange or lemon peel when simmering the apples but I think that’s a matter of preference and you can get as creative as you want.
Making homemade applesauce is really easy to make filling your kitchen with so many wonderful seasonal aromas you may wonder why you don’t do it more often. You may find your self starting a crackling fire to get the full effect while your apples are simmering on the stove. Be careful if a window is open you may just find a neighbor or two dropping in to “borrow” a cup of sugar.
Fall is the perfect time to make this homemade applesauce with apples in abundance at the stores and local orchards. A wonderful thing about making applesauce is it stays well for months in your freezer. One of my favorite ways to have applesauce is with grilled pork chops, caramelized onions and a little crumbled Gorgonzola. For a simple, gluten-free dessert that’s out of this world you can top vanilla ice cream with this warm homemade applesauce, whipped cream, a drizzle of caramel sauce and a sprinkle of toasted apple crisp topping made with oats! This just may be my new favorite dessert! I buy our local Ashley’s vanilla ice cream and their caramel sauce when I make this incredible Applesauce-Caramel Sundae. So get into the holiday spirit and create those nostalgic memories for your kids, family and friends filling the house with simmering apples and cinnamon, a similar aroma to hot apple cider, that will stay with them forever. Hope you enjoy the show 🙂
- 4 lbs. (10 apples) – an assortment of apples for well rounded flavors
- 3 tbsp brown sugar
- 3 tbsp white sugar
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- dash of cloves (optional)
- 1 1/4 cup water
- 2 tbsp fresh lemon juice
FOR Applesauce-Caramel Sundae:
- Your favorite “apple crisp topping” recipe made with oats toasted up in the oven on 400º in a bake dish until golden
- 1 Quart of your favorite local Ice creamery Vanilla and 1/2 pint of their caramel sauce
- Whipped cream (1 cup heavy whipping cream, 1 tbsp confectioners sugar, 1 tsp vanilla, bourbon or whiskey)
- Toasted apple crisp topping with oats
- Peel, core and slice apples into 8ths and place into large pan
- Squeeze lemon juice on them slices as you go to prevent them from turning brown
- Mix the brown and white sugar together
- Sprinkle 1/2 the sugar on the apples
- Add all of the cinnamon, nutmeg, (cloves -optional) salt and the water
- Mix with a spoon and put on the stove over med/high bringing to a boil
- Turn down and keep simmering for 20-25 minutes until softened
- Taste and check sugar content, add the remaining sugar if you want sweeter
- If you add the rest of the sugar simmer for a few more minutes til it melts
- Remove from stove and let cool 5 minutes
- Mash the apples with a potato masher, fork, whisk or add to food processor til you get the texture that you want – If you are using a food processor only fill 1/2 way then puree
- Serve with a big grilled pork chop, topped with caramelized onions, and crumbled Gorgonzola or do up dessert with the Applesauce-Caramel Sundae…enjoy! 🙂