A lovely fresh, sugar free and homemade applesauce.
- about 5 to 7 apples, depending on the size, peeled, cored, and quartered
- 1 strips of lemon peel (use a vegetable peeler to strip, zest only, not the pith)
- 1/4 cup of water
- 3 teaspoons of lemon juice (more or less to taste)
- cinnamon to taste
- optional: a tablespoon of maple syrup (if the apple sauce turns out too sweet add more lemon juice)
- Soak the apples in vinegar and water for a couple of hours. This is good method to remove any chemicals. Once they have soaked, rinse very well or the applesauce will taste a bit like apple vinegar.
- Cut the apples into pieces, remove the cores and any leaves. You can either remove the skin (soaking in vinegar is not needed then) or leave the skin on because you will blend the applesauce later and no pieces of skin are even noticeable, but feel free to peel if you prefer.
- Put all the apples in a large pot on the stove with a little bit of water (less than half a cup), the lemon juice, the lemon peel, and cinnamon to taste. I usually add a few tablespoons of cinnamon for each pot full of apples.
- Cook the apples on medium heat until completely soft. The time can vary. The house will smell great while they cook!
- When the apples are soft and skins are starting to fall off, turn off the heat and let the apples cool off to. Remove the lemon peels and use either a blender or hand blender to puree the apples until totally smooth. Optionally, you could add the maple syrup now, but personally I think the applesauce itself is already sweet enough. When you think the applesauce is too sour, add a teaspoon of maple syrup.
- Poor the applesauce into jars. This applesauce can also be frozen or kept in the fridge for up to a month.