After a long break, apples are back in season. My mom bought thirty pounds, so I had to figure out how to use them. Some people use sugar in their applesauce but I use pears. Pears are a natural sweetener and they add tremendous flavor to the apples. Applesauce has a shelf life of one week, so if you are not going to use it immediately, be sure to put some of it in the freezer. It will last a year in the freezer. Once something is frozen, however, it loses some of its sweetness.
3 ripe pears
2 1/2 pounds apples after cored (I use a mixture of Fiji and Granny Smith.)
2 tsp cinnamon
- Cut the pears and put them in a hot pot.
- While the pears are getting soft and giving off their juices, cut the apples. I cut them into little 2-inch cubes, but you can cut them however you like.
- Once the pears start to give off their juices, add the apples. If you have not finished cutting all of the apples by this time, don’t worry about it. Add them in stages but be sure to stir frequently.
- Once all of the apples are in, turn the pot down to the lowest flame possible. You want to cook the apples slowly and stir often.
- After about 40 minutes of cooking, the apples should be very soft. At this point, add the cinnamon, turn off the heat, and leave for 30 minutes.
- When you come back, there should be more juices in the pot. Taste the apples. Decide if they need anything. If you think the apples taste good at this time, wait until the next day. Homemade applesauce is amazing cold.