Homemade Applesauce
You know you’ve struck gold when your threenager shouts out, “I looovvvveee this dinner!!” While eating pork tenderloin, of all things! I feel like I’ve really accomplished something magical with this Homemade Applesauce because that three year old has a very limited food repertoire that’s chiefly composed of chicken and fries. Both boys were literally dipping oven roasted broccoli into the applesauce. It was like magic. So, I think it’s safe to say that this Homemade Applesauce will be a staple around here.
Once you try this applesauce, it will make the jarred kind seem sour and watery and just like something totally different. So, prepare to be spoiled by this. However, the good news is that it’s SO EASY to make. You literally peel apples, cut them up and toss them in a pot with a couple other ingredients and let it go for an hour and a half. When it’s done, your kitchen smells like heaven and you’ve got unbelievable Homemade Applesauce. I haven’t tried freezing this recipe yet (because there’s never anything left!), but I know from making baby food for my kiddos that this would freeze well. I’ll update this post once I’ve done it myself.
I think you know what’s for dinner next week… pork tenderloin and Homemade Applesauce. Just do it. You won’t regret it. Happy Friday!
Homemade Applesauce
Ingredients:
- 3 Granny Smith Apples, peeled, cored and quartered
- 4 Red Skinned Apples (I've used Gala, Red Delicious, Fuji or McIntosh), peeled, cored and quartered - reserve the red skins of 2 apples
- 1/4 cup light brown sugar, packed
- 1 tsp cinnamon
- 1 lemon, zest and juice
- 2 tbsp unsalted butter
Directions:
- Preheat the oven to 350F.
- Using a non-reactive enameled pot (i.e. Le Creuset) that can go into the oven, place the apples, red skins, brown sugar, cinnamon, zest of 1 lemon and the juice of 1 lemon. Stir well to combine.
- Add in 2 tbsp of unsalted butter, cover the pot and bake for 1 1/2 hours or until the apples are totally soft.
- Once the apples are all soft, remove the skins and stir the apples until everything a smooth consistency (you shouldn't need anything more than a spoon to get his smooth). Serve immediately.
Recipe adapted from Ina Garten.