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  • Author: Meagan


We have a small apple tree in our front yard, and just like the raspberries this year, we had a bounty crop of apples.  While I have an apple pie in the oven as we speak, applesauce is still the quickest/tastiest/most freezer friendly alternative to using up ALL of the apples.  Brock’s in charge of the apple peeling (with a brilliant little counter top peeler) and I’m in charge of the rest.  I think we’ve made 8 pots so far, and this recipe from Simply Recipes turned out to be the one.  It’s a terrific snack, baking ingredient and hot cereal topping – enjoy!




34 lbs. of apples, peeled, cored and sliced (we fill up our 6 L soup pot)

3 wide strips of lemon peel, 2-3 inches long (use a vegetable peeler or be careful with a paring knife)

34 T. lemon juice – or all of the juice from the lemon that you peeled

1 cinnamon stick

1/4 c. EACH white sugar AND brown sugar

1 c. unsweetened apple juice (or water)

1/4 t. salt


Put everything into a large pot and bring it to a boil with regular stirring.  Lower the heat to a simmer and cook, stirring frequently for 30-40 minutes,  you don’t really need to watch it, but you do need to stir it.

When the apples are cooked, remove the pot from the heat and take out the lemon peels and cinnamon stick.  I used an immersion blender, but I’m sure a potato masher would work, to puree the sauce.  Allow it to cool and then eat it, refrigerate it or freeze it as you would.

  • Category: Applesauce, Sauces


From Meagan's Kitchen

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