This Sunday we explored Sorgel Orchards in the North Hills of Pittsburgh. It was an adorable little orchard and farm with you pick apples, apple cider (including apple cider press demo), and a farmers market with the most incredible variety of pumpkins you could imagine! I loaded up with a 1/2 peck of Honeycrisp apples and a 1/2 gallon of apple cider with one goal in mind…making homemade applesauce!
While I admit I am the SLOW COOKER’s biggest fan…this recipe is made low and slow simmering on the stove in a good ole fashioned pot. The secret ingredient to this homemade applesauce recipe…APPLE CIDER! After years of researching and trying many recipes I found that most recipes call for a 1/2 to 1 cup of water…this recipe instead substitutes the water for apple cider and also the juice of a lemon to give it the perfect tartness for homemade, chunky, warm and spicy applesauce! I cannot rave about this recipe enough. I find the most challenging part is trying to savor the fruits of your labor (literally…) and not eat it all immediately! Happy October!!
- 6 pounds of apples (peeled, cored, and cut into slices) - as a note 1 pound of apples is typically 2 large apples or 3 medium apples
- 1 cup apple cider
- Juice of 1 lemon
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- Combine all ingredients in a large pot and cook over medium heat, stirring occasionally for 25 minutes.
- Carefully puree chunky apple mixture (either in a food processor in 2 batches or in the pot with an immersion blender) until you reach your preferred texture. I like mine with some chunks (it feels more homemade), however others prefer it super smooth.
- Store in the fridge and enjoy!