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Autumn Apple Sauce

Applesauce is as versatile as it is delicious. With this recipe, you can make this and keep in the fridge for up to five days, or can and enjoy for up to a year.

  • 12-16 apples, peeled, cored and cut into pieces
  • 1 cup water (or more depending upon how juicy the apples are)
  • Juice of one lemon, freshly squeezed
  • 1/2 cup dark brown sugar
  • 1 1/2 teaspoon Rubarama
  • 1 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon pure maple syrup (optional)

If you are going to be canning, you will need two large pots: One for the canning; one for the applesauce.

Place the peeled, cored and sliced apples in a large pot. Pour in 1 cup of water and turn heat to medium-high. Stir every minute or so — until water starts to boil —and then reduce heat to medium. Add the remaining ingredients, stir well, and cover pot.

Reduce heat to medium-low and let simmer 20-25 minutes, stirring every few minutes. If mixture starts to look dry or have a paste consistency, add 1/4 cup water as needed. The apples should be nice and tender.

Remove pot from heat, uncover, and let cool five minutes. Using an immersion blender, blend the mixture to desired consistency.

If refrigerating, place in a covered, airtight container. It will keep about five days.

If you are canning, please use these guidelines, particularly if you are new to the canning process.

What We Used  OXO Vegetable PeelerRubarama Jack's Blend, Cuisinart Immersion Blender 

If opting to can the apple sauce, this Bellemain Set is a good starter canning set.  If you need jars, lids & bands, there are many options, but we used the 8-ounce Ball jars for this recipe. 

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