Reviewed: May 13, 2012

So very good. I made this today to go with a ham dinner. Felt like it could have used a little more water and I actually ended up putting it in the crock pot and cooking longer. By the evening, it was perfect. I think next time I'll just start in the crock pot. Husband loved it; said it tasted like the inside of an apple pie. I only added a teaspoon of sugar to get the water to be more like syrup (it ended up getting all absorbed) because I used fuji apples. I'll make it again most definitely just for the yum factor and ease of it.

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Reviewer:

VALOVESOR

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Clancy, Montana, USA

Reviewed: Apr. 5, 2012

Original recipe called for too much water, in my opinion. I like my applesauce chunkier, not soupier. Added more cinnamon, used nutmeg (didn't have cloves), a pinch of kosher salt and brown sugar/white sugar mix. This was my first adventure in making my own applesauce and I was greatly rewarded! Thanks for posting it and thanks to those who shared their revisions.

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Reviewer:

Greenleaf Faerie

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

Living In: Naugatuck, Connecticut, USA

Reviewed: Apr. 4, 2012

OMG! This was the very BEST part of the meal. And everyone (picky ones included) Loved it. Definate keeper!!!

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Reviewer:

cslovestocook

Reviewed: Apr. 3, 2012

This was a nice and easy recipe. I used 1/2 tsp. of cinnamon instead of the 1/8 tsp. as suggested, because my son is a big fan of cinnamon. My mom is a tough critic and she really enjoyed the applesauce, too.

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Reviewer:

Deb Mac

Reviewed: Mar. 3, 2012

This recipe was excellent and so very yummy! I used 6 fuji apples, 1/8 teaspoon each of cinnamon and cloves, 3/4 cup water. I let that that simmer for about 15 minutes before putting just 2 spoonfuls of sugar in and let it simmer for 10 more minutes. Then I transferred it to my food processer and pulsed it a dozen times or so. It was fantastic warm. I will try it tomorrow cold. I can't wait! Thank you for the excellent recipe. I will never buy applesauce again!

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Reviewer:

Susan Quinn

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Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Feb. 18, 2012

This was a great applesauce recipe. I love chunky applesauce, and this one fit the bill. I used the recipe to just eat by itself and to mix with a cake. When you use it to mix with the cake you need to add some moisture since it is a chunky recipe. The spicing in it is wonderful.

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Reviewer:

FISHNWMN

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Jan. 22, 2012

Been making applesauce this way for years. Never have bought applesauce. I like the addition of nutmeg also. I make it both with the addition of some sugar and with no sugar. Like it both ways! Most of the time I double or triple the recipe as I freeze alot of applesauce but it can also be canned.

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Reviewer:

Charli

Reviewed: Jan. 22, 2012

This is almost identical to the recipe I use for applesauce...I use apple cider instead of water, adding just enough so the apples don't burn or stick. Also, taste the applesauce before adding the sugar as some apples are sweeter than others. I cook slowly over low-med. heat, I find it gives a more intense apple flavor the longer it cooks. When done I mash with a potato masher to the consistency I want. Hope you find these tips helpful.

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Reviewer:

Pat H.

Cooking Level: Expert

Reviewed: Jan. 21, 2012

When I make big batches to can, I mash the apples with a potato masher. When I open a jar for a meal and I want it smoother, I use a stick blender. Does the trick!

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Reviewer:

Sherri

Reviewed: Jan. 21, 2012

I used only about 1/3 c water, and mashed with a potato masher when cooked, for a chunky texture which we pefer. I've always used Splenda, and added a little nutmeg, as well.

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4 users found this review helpful