This is not your average light and bright applesauce. This is a warm, sweet, and teetering on the applesauce/apple butter border recipe.
There are so many choices to make when making applesauce. Red or green? Chunky or smooth? Spiced or not? Water or apple juice? ! Yup, apple juice is what makes this applesauce especially appley.
This recipe can be all apple-sweetened or coconut sugar accompanied, that part is up to you.
And there is no easy way to peel apples. Just have at it and let the peelings fly. And watch out for your fingers.
I used four small/medium fuji apples. Four of those apples that come in a bag that I never want to buy for eating because I can’t inspect them first but are smaller and cheaper and perfect for applesauce. And I have to admit in this case they were delicious for snacking too–crisp and sweet! Fujis are my go-to apple. Ambrosias are my fancier favorite. But Sweetangos are really my snacking jam right now. What’s your favorite apple?
I don’t make this applesauce often, but when I do it’s usually gone in one day. A very apple-filled snack on a spoon. Rich enough to use on top of toast like apple butter. Possibly even rich enough to double as a pie filling. And I have a few other ideas in the works too…!Print
- 4 medium apples
- 3/4 cup apple juice
- 1 tsp lemon juice
- 1 tsp cinnamon
- 1/4 tsp cloves
- Optional: 2-4 tbsps coconut sugar
- Peel and dice the apples.
- Add everything to a pot.
- Bring to a simmer, then reduce the heat to medium, cover, and cook for 15 mins until the apples are fork-tender.
- Take off the lid and let it continue to cook for approximately 5 more minutes to allow some of the excess liquid to evaporate if necessary.
- Remove from the heat and mash with a potato masher until the texture is as chunky as you like.
- Enjoy warm or chilled, but keep leftovers in the fridge.