I dress my applesauce up with the spices of the season, but it is certainly delicious on its own. You can traditionally can it or freeze, and enjoy your own applesauce year round.
Servings: 16 servings
- ½ bushel apples about 20-ish pounds
- Juice of 2 lemons
- 8-10 cups of water comes up about halfway up the apples in the pan
- 1-2 TB cinnamon optional
- 15-20 allspice berries optional
Wash and core the apples (I don’t even skin them!) and toss into your oven roaster, or roasting pan. As you are tossing into the pan, squeeze your lemon over top and toss to ensure the apples don’t brown as you go.
Add your water and spices to the cut apples in the pan, and toss.
Cook at 350 degrees for 1 ½ hours.
Use an immersion blender right in the pan to puree your applesauce. You could use a blender or food processor as well. If you want it super smooth a high powered blender would be best – I do enjoy some texture to my applesauce though!