Homemade Apple Sauce-Tastes better from Scratch


Homemade Apple Sauce


4 Pounds of Apples, unpeeled, cored and cut into rough pieces

1/4 cup honey

Pinch of salt

1 cup water

2  tablespoons of butter, stir into finished sauce

1-2 cinnamon sticks – cook with apples and remove prior to pureeing

***If you don’t have cinnamon stick you can add 1/4 teaspoon of ground into finished sauce



I like the tart/sweet flavor of McIntosh apples in this recipe, but Jonagold and Pink Lady apples are good, too. Nearly any variety of apple can be substituted, except for Red and Golden Delicious.

Toss apples, honey, salt, cinnamon stick and water in large, heavy-bottomed nonreactive Dutch oven. Cover pot and cook apples over medium-high heat until they begin to break down, 15 to 20 minutes, checking and stirring, I used a potato masher to help bread down apples.  You can make the sauce as chunky as you like, leave chunks if you like them or keep mashing if you like it more puree.

Process cooked apples through food mill fitted with medium disk. Season with extra honey or water to adjust consistency as desired. Serve hot, warm, at room temperature, or chilled. (Can be covered and refrigerated for up to 5 days.) Frozen for up to 6 months or eat it as fast as you can.   I eat it with almost every meal and I use it for baking chicken, pork and turkey.  I love to slice up an apples and place on top of meat and slather the apples sauce on top of apples and bake.  I also add apple sauce to my turkey gravy to give the grave a little fresh sweet snap.

****If you don’t have a food mill, peal the apples and take out seeds and core, discard seeds and use the peels in the pot with the cut up apples, you will have to remove them once your apples are all cooked, using the peels give the sauce more flavor and it makes it a little pink and I love the beautiful color.

You can always reach out to me if you need advise on canning, you can go to my Facebook page or leave a message here on my blog.





You may also like