I don’t know why it took me so long to make applesauce. Well, maybe I do – because somehow in my mind it seemed like a laborious difficult process. But it really shouldn’t have taken me so long because it couldn’t be easier.
I was originally going to can some but once I tried out my first batch and realized it was so easy, I thought it would be more fun to make smaller batches and customize them to what we have on hand. Now if I have a couple of apples sitting around I get a batch bubbling on the stove while I do the dishes and my baby girl bounces away in the doorway.
I love the fact that helping me in the kitchen is my sons absolutely favourite thing to do. I’m going to take advantage of that while I can. (P.S. Do you see my cute little jumping bean in the background? She’s the cheerleader.)
If you’re like me and are under the misconception that applesauce is difficult to make, let me break it down for you. Cut up apples (skins on), add to a pot with a bit of water and desired seasonings (or additional fruit), simmer until mushy and press through a sieve. Done! Could it be any simpler?
Customize it to your hearts desire and you can have a new applesauce every week. I added blueberries and a vanilla bean to my applesauce but you could also swap out the vanilla bean for a cinnamon stick or substitute a different berry for the blueberries.
This recipe is sugar-free, meaning that it’s great for the whole family, baby included! Yesterday I had no baby food left but I had a couple of apples sitting on the counter so I quickly whipped up a small batch and she was gobbling it up in no time.
Have I convinced you yet? I really want you to try it for yourself. It’s so much fun and so delicious! What flavour combinations would you try?
If you want some information about which apples are best for applesauce, check out my In Season: Apples post.
- 2.5 pounds (6) apples
- 1 cup blueberries
- ½ cup water
- 1 vanilla bean, split
- Core apples and cut into large chunks. Place in a large pot with the remaining ingredients (make sure to scrape the seeds from the vanilla bean into the pot before adding the whole bean). Cover lightly and bring to a boil over medium heat. Lower heat and keep at a simmer, stirring occasionally, until apples are mushy and releasing from their skins (about 25 minutes).
- Pour contents into a fine mesh sieve set over a large bowl. Press and stir contents until all of the flesh is pushed through and only the skins remain.
- For thicker applesauce, place back in pot and cook until desired consistency.