October has arrived, and apple season is here! It might not feel like fall here in the Nonahood, but that doesn’t mean we can’t enjoy the flavors of the season. My mom taught me how to make homemade applesauce years ago, and I’ve been making my own ever since. I first learned how to make homemade applesauce on the stovetop. But over the years, I started experimenting with other cooking methods, like the slow cooker and, in most recent years, the electric pressure cooker (Instant Pot). I’m so excited to share with you three different ways to make homemade applesauce this fall.

If you’ve never made homemade applesauce, you are in for a treat. Not only will your home smell amazing while it’s cooking, it’s actually really easy to make!

To store the applesauce, you have a few options.

Refrigerate: You can refrigerate the applesauce for up to five days in a sealed container.

Freeze: You can freeze the applesauce. Let the applesauce cool to room temperature and then divide evenly among quart-size freezer bags. Make sure you label and date the bags. Then, lay the filled bags flat in the freezer. The applesauce will be freezer-safe for up to three months.

Can: You can also can the applesauce. I have never done this, but you can find instructions online!

You might be wondering … what do you do with all this applesauce? There are a few ways to consume it. My kids love dipping bite-size pieces of pork tenderloin in applesauce. We also love to enjoy applesauce on potato pancakes; add it to an apple cake or eat it by the spoonful as is! If you love apples and have always wondered how to make applesauce, I hope you’ll give one of my three methods a try! 

Three Ways to Make Homemade Applesauce

Servings: 16

Ingredients:

• 12 Granny Smith apples peeled, cored, and chopped
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1/8 teaspoon ground nutmeg (optional)
• 1/2 cup apple cider (or water)

Instructions for Stovetop Applesauce: 

1. Pour the apple cider (or water) in a five-quart pot. Set the heat to medium and begin warming the liquid.
2. Peel and dice apples. Place the apples in the pot with liquid, add the brown sugar, cinnamon and lemon juice. Stir well. (You’ll notice that only a small portion of your apples are covered in the liquid. No worries … the apples will start to reduce down to a quarter of the original size of the pot.)
3. Cook on medium heat, stirring occasionally for 25 minutes. Once the apples have reduced and broken down into very small pieces, the applesauce is done. 
4. Once done, you can either stir and enjoy chunky applesauce or pureé using an immersion blender or transfer apple mixture in batches into a blender. Blend until the applesauce reaches your desired consistency. 
5. Cool the applesauce to room temperature. Place it in a jar and store in the refrigerator for up to five days or freeze up to three months.

Instructions for Slow Cooker Applesauce: 

1. Peel, core and chop apples. Place the apples, sugar, cinnamon, lemon juice and liquid (apple cider or water) in a five-quart slow cooker. Stir to combine ingredients.
2. Cover and cook on high for four hours. Stir at the halfway point of the cooking time.
3. Once done, you can either stir and enjoy chunky applesauce or pureé using an immersion blender or transfer apple mixture in batches into a blender. Blend until the applesauce reaches your desired consistency.
4. Cool the applesauce to room temperature. Place it in a jar and store in the refrigerator for up to five days or freeze up to three months. 

Instructions for Instant Pot Applesauce: 

1. Peel, core and chop apples into bite-size pieces. Place in the Instant Pot.
2. Sprinkle brown sugar, cinnamon and lemon juice on top of the apples. Pour the apple cider on top and stir to combine ingredients.
3. Place the lid on top of the Instant Pot, place valve in “SEALING” position, and select “STEAM” setting. Cook for three minutes.
4. Once the applesauce is done, carefully force pressure from the Instant Pot until all the steam is removed.
5. Open the lid and mix the apples. You’ll notice it instantly looks like applesauce. If you don’t want it as chunky, just press down on some of the apples with the back of your spoon.
6. Eat warm or let cool to room temperature. Then, store in an airtight container in the refrigerator for up to five days.

Important Notes: 

• If you wish to add nutmeg to the applesauce, add it at the beginning when you add in the cinnamon. 
• If you prefer to make this applesauce without added sugar, omit the sugar and use water instead of apple cider.
• Always taste the applesauce. If you want it a little sweeter, add more sugar. If you want a little more spice, add a pinch more cinnamon. If the apple sauce is too thick, add a little more liquid.