Easiest Way to Prepare Delicious Apple Sauce

Apple Sauce. Apple sauce or applesauce is a sauce made of apples. It can be made with peeled or unpeeled apples and may be spiced or sweetened. Nothing beats the taste of homemade applesauce, and it's so easy to make!

What kind of apples are best for making applesauce? The best applesauce comes from a mixture of multiple types of apples, rather than just relying on one kind of apple. Canning applesauce is one of those rare procedures where you have the choice of either water bathing You might also be interested in the Apple Ketchup recipe, which is sort of like a spiced. You can have Apple Sauce using 1 ingredients and 3 steps. Here is how you cook that.

Ingredients of Apple Sauce

1. It's of as many (to taste) Apple.

First let's talk about the main ingredient: APPLES. When it comes to applesauce you want to use sweet apples like Golden Delicious, Fuji, McIntosh, or Gala. This easy applesauce recipe can be chunky or smooth. Applesauce is very easy to make and requires just a few basic ingredients.

Apple Sauce step by step

1. Bring water to boil in a pot, and boil the apples whole for about 30 minutes. Remove the skin, cut each apple into four pieces, and remove the core. (The apples will be soft, so be careful not to cut yourself.).
2. Blend in a food processor until smooth, and you're finished..
3. You can store these in containers like jars, but if you are unable to eat it all right away, you can divide the apple sauce into small portions and store it in the freezer. I divide them into 100 ml portions and freeze them..

In its most basic form, you'll need apples, water and sweetener. Watch how to make an easy applesauce from scratch. It's a great accompaniment to meat at dinner, and it's also delicious on its own. This apple sauce recipe is the easiest, most delicious treat you can make to have as a snack, condiment, or an ingredient for other meals. The classic accompaniment to roast pork, but also a good way of preserving a Use some slightly sweetened apple sauce for our speedy turnovers, or on the base of a French tart.