It’s a dull dreary day today, drizzling rain. A few of my son’s friends came over, and I told them I’d make them “brunch.” I had apples from last week, but yesterday there was a great sale and I couldn’t resist! So naturally, I had to use up the older ones asap. Of course, I had to make Apple Oven Pancakes (a favorite of my son and his friends) and a little Homemade Applesauce – Small Batch version!
Homemade Applesauce Small Batch
I don’t even bother with the jarred variety of applesauce any longer; we had it so often when the kids were small, I just lost respect for it, I guess. We tried counseling – he refused to talk, and it became obvious he thought he was perfect just as he was: Shiny and appealing on the outside, but bland, bland, bland.
About Homemade Applesauce Small Batch:
See, he was so good with the kids at first, then I noticed he just stopped engaging them. I tried to make it work – I encouraged the kids as much as I could, but in the end, it was no good. Last minute, he did try pulling out a few new flavors, some fancy new packaging, but in the end, it was still the same, boring old applesauce. We never really had closure; he just faded away…
Not so with this simple home-made version! A little tart, very tasty, and dare I say it? Just a bit “saucy!” Sorry, couldn’t help myself! This applesauce is a whole new animal. It’s easy because it makes a small amount, about three cups, so it’s not labor-intensive.
And because this is a totally rustic applesauce, there’s no worries about putting it through a food mill or a sieve – just cook until the apples are soft and then give them a mash. Plus, this applesauce is super flavorful!
Mashers
Making Homemade Applesauce Small Batch:
Because this is small batch and not meant for canning, it’s easy to take some liberties with any canning “rules.” The first broken rule is the relatively thick texture. That concentrates the apple flavor in the sauce.
The other is with some of the flavorings. A little butter gives the applesauce a rich flavor and amplifies any spicing. Butter, of course, would be a big “no” for any canned versions, so you may have never had applesauce with it before. Trust me, butter is a game-changer.
Now let’s talk about the spices. You can go a strictly traditional route and use a little cinnamon or Apple Pie Spice. Pumpkin Pie Spice is fabulous in applesauce, too; it shares a lot of the same spicing as apple pie spice. For the freshest, most vibrant flavors, mix up your own from the links above. If you’re feeling adventurous, add just a touch of freshly ground black pepper to taste – it brings a liveliness to your homemade applesauce that’s a little unexpected.
Working with the Apples:
You’ll want to peel and core the apples, and if you have one of those apple peeling thingamajigs, that’s the way to go! I have one, but I have no idea what they’re called! If not, peel and use a standard round apple slicer/corer. Those are always great to have on hand, especially if you have little ones.
An old-fashioned potato masher will do the trick to mash. This applesauce, unlike those pushed through a food mill, is thick and just a little chunky.
The apples take about 15 to 20 minutes to break down and get soft when cooking. Use a heavy-bottomed saucepan or a small Dutch oven and use a lower heat setting to minimize the risk of any scorching.
apple/potato peeler – peels and slices at the same time
Leftover Homemade Applesauce:
Store leftover applesauce in the refrigerator, tightly covered, for five to six days. The sauce may need to be stirred together after it sits for a while: remember, there are no additives or stabilizers in your homemade version.
Other Fruit-Based Saucy Recipes You Might Like:
Some of these are a part of a larger dessert recipe, but the sauces can stand on their own.
Homemade Applesauce Small Batch – Rustic & Chunky
Saving Money on Groceries:
Let’s talk budget tips: You are likely to find great prices on all kinds of items in the weeks prior to almost any holiday. Use holidays as opportunities to stock up (in as much as you can) on many items, buying enough not just for the holiday, but to last for weeks or months beyond.
To see what might be on sale during any holiday, check out my post Win at the Grocery and follow the clickable photos at the bottom of the page for each of the major “food holidays.” If available, take advantage of discount stores like Aldi or Lidl. Buyer’s clubs may be great options as well; the pricing is not always the lowest, but the quality of many items is fabulous. Shop selectively.
Saving Money on Apples:
You might want to read up on apples – maybe Fun Facts About Apples.
- Apples are in season from late summer through fall; the quality, varieties available, and pricing will be best this time of year. Take advantage and use them with abandon! In late January through February, you may find great pricing as apples move out of cold storage in larger quantities and need to be sold quickly.
- At the grocery store, larger bags are often a bargain. Inspect to make sure they’re not damaged or bruised. If they’re in brown bags, don’t be shy about taking some out to make sure you can visually inspect those at the bottom.
- Don’t discount orchards and farmers’ markets when apples are in season; you may find surprising bargains, especially in the “imperfect” fruit section.
This rustic, chunky applesauce, because it’s thick and concentrated, may run a little more than commercial applesauce versions, even if you’ve shopped carefully for the best pricing on the apples. It is well worth a few extra pennies spent.
Hi! Guys,
Even if you’ve never made your own applesauce before, I guarantee this is easy to pull off. It might even be a bit of an eye-opener! I hope you and your loved ones enjoy this homemade applesauce as much as we have here at our home!
Mollie
Homemade Applesauce Small Batch
homemade applesauce small batch
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: about 3 cups 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 7 – 9 apples, tart varieties, about 7 or so ounces each, about 3 pounds.
- 2 tablespoons butter, optional
- 1 teaspoon cinnamon, apple pie spice, or pumpkin spice – whatever you like, optional
- Squirt of lemon juice
- A few grinds of black pepper, optional
Instructions
Peel and slice apples. Melt butter in saucepan, add apples and lemon juice. Stir occasionally over medium-low heat until apples soften. Mash with a potato masher to smooth out the larger chunks. Add spice of choice and a little pepper if desired, to taste.
Note: A heavy pan helps, and if the apples seem too dry and in danger of scorching before they are softened, add in just a bit of water.
