Keep blending, checking ever 10 seconds until your applesauce has the consistency you like. Skins and all are emulsified and your applesauce is pink!Then add some cinnamon, stir and you're done.
Maybe you're like me and you like it smooth, then whirl it through your food processor or blender. Carefully now. It's hot. Just pulse it a few times until you get the consistency you like.
Finally, transfer it to a jar. Pouring through a funnel like this will make it easier and less messy. Refrigerate it for a few hours and enjoy.
My applesauce was sweet enough with the apples that I used in this recipe. If your apples are tart or you prefer to add brown sugar, white sugar, or stevia, go ahead. It's up to you.
This is my grandmother's authentic rustic homemade applesauce recipe (although I made mine less watery than hers). Would you like to add other ingredients? You could smooth it out with a tablespoon of butter or add a splash of vanilla extract or lemon juice. How about a dash of nutmeg or even mix in some raisins?
Some people use unsweetened apple cider or apple juice instead of water. That's up to you too.
This recipe is for a small batch with just six assorted apples. It will make three cups that you can keep in your fridge for two weeks to enjoy throughout the week. You can scale the recipe up if you wish to make more. Then when it's cooled, you can freeze portions in freezer bags or can it in a water canning bath following proper canning procedures.
This recipe only takes thirty-five minutes to make on your stovetop. It can also be made in your slow cooker for those set-it-and-forget-it days.
Some people like to swirl it into hot cereal like oatmeal or mixed in a little cottage cheese or yogurt. And some folks even use it as an ingredient in home-baked goods.