Applesauce is a favorite among children and adults alike. Some homemade applesauce recipes require special equipment, complicated and time consuming procedures and seem to be more of a hassle then it is worth. However, fresh homemade applesauce can be made very easily in small batches with no special equipment and in less than half an hour. And the best part? It’s Super Simple and Kosher Too!
There are many benefits to making your own applesauce. You can have fresh applesauce any time of the year; however it is best when apples are in season. Applesauce can be made with any apple variety as each variety has its own unique flavor. Making fresh applesauce ensures a fresh product without any unnecessary additives. Important nutrients are retained due to the minimal processing required.
How to Make Super Simple Kosher Homemade Applesauce
- Choose only fresh apples preferably while in season. Apples that have been flash frozen for storage do not have the same fresh flavor.
- The amount of apples used will depend on the amount of applesauce being made.
- Wash apples well with soap and cold water to remove dirt, germs, bugs and other impurities.
- Bring a large pot of water to a boil and carefully place who apples into the pot. Cover, reduce heat and simmer.
- Alternatively, for added nutrition, apples can be steamed instead of boiled.
- Apples are ready when the skins crack and change color. The apples will be soft.
- Remove apples from the water and immediately run through a food mill.
- Alternatively, cool slightly and smash and press apples through a colander or sieve to remove skins and seeds.
- Discard seeds and peels. The remaining pulp is pure applesauce ready to be served.
Serving Suggestions for Kosher Homemade Applesauce
- Serve immediately as is for a warm treat, or over a scoop of vanilla ice cream.
- Refrigerate and serve cold.
- For added sweetness, sugar may be added to warm applesauce.
- Add cinnamon, nutmeg, pumpkin pie spice or cloves to warm applesauce for added flavor.
- Add mashed blueberries, raspberries, blackberries, cranberries or other berries to the apple puree.
- Cook an equal amount of peaches with the apples and process together.
- Unused applesauce should be refrigerated and eaten within a couple days.
- Applesauce can be made in larger quantities and preserved for later use by storing in freezer containers, frozen and thawed before use. Boiling water canning methods also work well for applesauce and can be stored for a longer period of time. However, fresh applesauce is preferred whenever possible.