Sweet, tart and smooth, homemade applesauce is such a great snack. It’s so easy to make homemade applesauce.
You can also cook pears along with the apples and make the most incredible Apple Pear Sauce, which makes the sauce even more delicious. In this recipe, I will show you how to make the applesauce, as well as how to can it and freeze it.
Homemade applesauce is so easy to make and I really like that you can control the sweetness and add any flavor to it that you like, such as lemon juice, vanilla, cinnamon, nutmeg, etc.
When I was growing up and still lived with my parents, we had dozens of apples trees on our property, so every autumn we used apples in so many different ways – we made apple chips out of them, Apple Sharlotka, apple cookies, apple pies and applesauce was a definite must.
I love cooking pears along with the apples to create an Apple Pear Sauce. It tastes so good and is great to use in other recipes but mostly to enjoy as a snack on its own. Applesauce can be canned or frozen, which is really great.
You can use this same recipe to make applesauce, pear sauce or a combination of both, which is my favorite. Plus I made a refreshing drink from the cooking liquid, Russian Apple-Pear Kompot. Two for the price of one is never a bad idea.
What Apples Are Best For Applesauce?
You can use any apples for applesauce or a combination of different varieties. Some apples will cook faster than others. For example, Granny Smith apples will take longer to cook than Macintosh Apples. In that case, I just scoop out the apples that are already done cooking and set them aside to wait until the rest of the apples finish cooking and then combine them together. I think it’s great that you can create different flavors and textures of applesauce by using a variety of apples.
Do You Need To Add Sugar To Applesauce?
That is entirely up to you. If you use sweeter apples, the applesauce may be sweet enough on its own. However, if you use apples that are tart, like Granny Smith apples, you may want to sweeten the applesauce, otherwise the sauce will be too tart. It completely a matter of taste preference. Since I usually use a combination of both tart and sweet apples, I usually only add a small amount of sugar, but when I use only sweet apples, sometimes I don’t add any sugar at all.
What Other Sweeteners Can You Use Instead of Sugar?
Instead of using granulated sugar, brown sugar, turbinado sugar, you can also use maple syrup, honey, agave syrup, stevia or other sugar alternatives that you like.
What Pears Are Best For Pear Sauce?
You can also use any variety of pears for pear sauce. My personal preference are Barrettes, because they cook through really quickly. If you’re using a variety of apples that cook fast too, like Macintosh apples, Barlett pears are a great choice, since they will cook through at the same time. Bosc pears hold their shape longer when cooked, so they are a good choice if you’re using Granny Smith apples.
Do Apples and Pears Need To Be Peeled and Cored For Sauce?
If you like a chunkier, more rustic texture for sauce, you don’t have to peel the apples or pears. Also, if you have a food mill, you don’t need to peel them either. A food mill is an old fashioned tool that is both a strainer and a masher, so you will have a perfectly smooth sauce if you use it.
The seeds, however, should be removed, because they can make the sauce a bit bitter.
In my opinion, it doesn’t take very long to peel and core the apples and pears, and it’s so quick to mash them up after cooking.
Apple Pear Sauce Recipe
Place the peeled and cored apples and pears in a large pot.
Pour in the water and add the sugar, if using. You can also add a cinnamon stick, for flavor, right into the pot, to cook along with the fruit.
Whenever I make apple or pear sauce, I always fill the pot all the way to the top with water, so that I can make Kompot, a really delicious drink. If you don’t plan to make Kompot, just add enough water to barely cover the fruit.
Bring the water to a boil, then reduce the heat to a simmer. Cook, covered, until the apples and pears are tender and soft, and a fork or toothpick easily pierces it. This usually takes 20-30 minutes, after boiling. However, the cooking time depends on how big you cut the fruit and what varieties of apples of pears you are using.
When the fruit is cooked, drain the liquid, setting it aside to cook, if you are going to use it to make Kompot. If not, discard it and place the cooked fruit back in the pot or into a large bowl.
Use a potato masher, food mill, food processor, blender or an immersion blender to mash up the cooked apples and or pears until you get the consistency that you like.
Add the lemon juice and other flavorings, if you like, such as vanilla extract, cinnamon, nutmeg, cloves, etc.
Storing the Apple Pear Sauce
If you want to make a large amount of sauce to can, you may want to sterilize the jars properly before adding the fruit to the jars. Then place the jars in a large pot with a towel on the bottom. Submerge the sealed jars in boiling water and keep in the water bath for about 15 minutes. Take the jars out and wrap them in a towel until they are cooled. Store.
How To Can Applesauce
Pour the applesauce into clean and sterilized jars, leaving 1/2 an inch of room at the top. (Run the jars and lids through a dishwasher or place the jars in a 200 degrees Fahrenheit oven for about 10 minutes, and place the lids in boiled water for 5-10 minutes (don’t boil the lids, or you can ruin them, just boil the water and then place the lids in.)
Place the canned applesauce into a water bath – place a kitchen towel onto the bottom of a pot if you don’t have a special canner. Make sure the water is all the way to the top of the jars, right below the lid. Cook for 10-15 minutes.
How To Freeze Applesauce
Pour the apple and or pear sauce into freezer ziplock bags or airtight containers. Freeze up to 6 months.
Sweet, tart and smooth, homemade applesauce is such a great snack. It’ so easy to make homemade applesauce. You can also cook pears along with the apples and make the most incredible Apple Pear Sauce, which makes the sauce even more delicious.
3 lbs apples
3 lbs pears
1/2 cup granulated sugar, optional
12 cups of water (if you will are not making Kompot, only add enough water to cover the fruit)
1/2 – 1 Tablespoon lemon juice
1 teaspoon vanilla extract, optional
ground cinnamon, to taste
Peel, quarter and remove the cores from all the apples and pears.
Place the apples and pears into a large pot. Fill the pot with water. If you are making Kompot (apple and pear drink), then add all the water, filling the pot to the top. However, if you only want to make sauce, add enough water to only cover the fruit.
Add the sugar, if you are using it.
Bring the water to a boil, then reduce the heat to a simmer. Cook, covered for 20-30 minutes, depending on how big you cut the fruit and the variety of apples and pears you are using. The fruit should be tender and soft, almost starting to break down.
Drain the liquid, pouring it through a fine mesh sieve, if you are going to use the liquid for Kompot.
Mash the apples, using a potato masher if you want a more rustic texture or a food processor or blender if you want it to have a smooth texture.
Add the lemon juice. You can also add vanilla extract and cinnamon, for flavoring the sauce.
Store the applesauce in the refrigerator for about 5 days.
You can also preserve it by canning the applesauce in sterilized jars or freeze in airtight containers or freezer ziplock bags for about 6 months.
Keywords: applesauce, apple pear sauce, how to make homemade applesauce, apples, autumn
This is an updated version of the Apple Pear Sauce recipe that was published originally on September 21, 2012.