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 I bought more at 89 cents a pound, so I knew I wanted to use the old ones. Of course, I thought Oven Pancakes and Apple Sauce!
Rustic Chunky Applesauce
I don’t even bother with the jarred variety 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.
He was so good with the kids at first – then I noticed he just stopped engaging them. I tried to make it work – 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…
Rustic Chunky Applesauce
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! The butter is completely optional and non-traditional, but adds a bit of richness. And the pepper? Trust me!
Unfortunately, although there is no comparison in taste & quality, cheap canned applesauce is almost always cheaper than home-made. Unless maybe you have an orchard. Go figure, huh?
Rustic Chunky Applesauce
Homemade Applesauce
- 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 – what ever you like, optional
- Squirt of lemon juice
- About 20 grindings of pepper – I know, but it does something amazing to the flavor, optional
Peel and slice apples. Melt butter in saucepan, add apples, spices, lemon and pepper. Stir occasionally over medium low heat until apples soften. Mash with a potato masher to smooth out the larger chunks. Time, about 20 minutes.
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.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies for additional tips as well as throughout the recipe, for saving time and managing food.
(Don’t forget your furred and feathered friends – sprinkle the apple cores outside for a tasty treat. Well away from your house so you don’t encourage them to come too close.)
Priced July 2014 at $2.88