Weekly Wonders: Secrets to Perfect Applesauce

A few weeks ago Veronika and I made big batches of applesauce for my first experiment with canning. 

The recipe for the applesauce is one I've been using for a few years and it is surprisingly delicious. Last year I brought some of this applesauce to our potluck-holiday party at work and it was gone in just a few minutes. Everyone wanted the recipe. So today I thought I'd share it with you.

There are a few secrets to making this applesauce really special, but the quantities for all ingredients are based on how much you want to make and what tastes good to you, so I will just outline the basics.

You will need:

Sweet apples
1-2 Granny Smith apples
Water
Brown sugar
Honey (optional)
1 lemon (Meyer's is the best)
Cinnamon
Ground cloves
Vanilla

Begin by washing all the apples.

The first secret to this perfect applesauce is to use mostly sweet apples and only one or two sour apples. This allows for a subtly sour taste which adds to the complexity of the flavor. I used just one this time.

Next, peel, core, and slice the apples. The pieces don't have to be very small, but try to be somewhat consistent so that they cook down in the same amount of time.

I ended up making about twice this amount, with one Granny Smith.

It's ok to have a little fun too.

Throw all of the apples into a pot and add water. You want to fill the water to about three-quarters the amount of apples, a little less if the apples are really juicy.

At this point you should also add the second secret ingredient: lemon juice. Fresh squeezed is best, and I really like to use the somewhat-sweet Meyer's lemons. For this big pot I added the juice of 1/2 of the lemon, which will help the applesauce maintain a nice color and also add to the sour flavor. You don't need a lot, and I would use less if you are using a regular, sour lemon.

Now boil. Depending on how many apples you have, this can take anywhere from 15 to 30 minutes. Keep an eye on the pot, though, because the apple juice will begin to froth and may boil over. Stir every 5 minutes or so.

When the apples start to fall apart, test a few of the whole ones to see if they easily mush. If they do not, let the mix boil for a while longer. If they do, remove the pot from the heat. It's ok if there is still a lot of liquid.

It'll look something like this.

Find your potato masher and, carefully, because it's hot, mash the apples. You can decide if you would prefer a chunkier or smoother applesauce and mash accordingly. I made mine pretty smooth this time.

If you would prefer unsweetened or unflavored applesauce, do not add the next five ingredients.

When you are satisfied with the consistency, add the brown sugar, honey if you are using it, and cinnamon.

Also add the last two secret ingredients: vanilla and ground cloves. Definitely go easy on both of these, they are meant just to enhance the flavor.

Mix everything together and give it a taste-test. See if you would like to add anything else.

I like to return the pot to the flame for a few more minutes after I add these last ingredients, I think it helps meld the flavors. This is also a good chance to burn off any excess liquid.

Once you are happy with your applesauce, can it or store it in a container in the fridge. I think it should last for a few weeks in the refrigerator, but it's always eaten before it goes bad here, so I couldn't really tell you.

This is a great way to use old apples and makes a wonderful holiday gift. Hope you enjoy it!