Reviewed: Nov. 17, 2009

Sooo delicious! I followed the recipe exactly (except for shredding the apples. I will use less brown sugar next time (but I guess it really depends on the sweetness of your apples.)

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kitchenmarea

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Nov. 16, 2009

i dint like it

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Rebetha

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 15, 2009

This apple sauce is AWESOME! I just eyeballed the water as many reviewers thought 1/4 cup was too much and added brown sugar to taste. Sooo good. I topped some stuffing filled pork spedinis with this apple sauce and it made the dish! So good warm or cold. I plan to make another batch tonight and serve it over vanilla ice cream with carmel sauce-Mmmmmmmm!

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Hoodini

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

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Reviewed: Nov. 14, 2009

First time making apple sauce and will not be the last thanks to this recipe. Easy & Delicious!

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COJ

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

I would double or triple the recipe to make it worth the effort, didn't yield a lot, but it was yummy.

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Muzzy Girl

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Reviewed: Nov. 11, 2009

I just finished making this as written and it is really good! It is my 1st time making applesauce and I am doing it to use in a Banana Bread recipe on this site! I used Granny Smith as that is what I had on hand. I will make this one again!

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Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Reviewed: Nov. 4, 2009

It was a huge hit with my family. It tasted just like apple crisp. The only thing I did diffrent was I cut the apples up in chunks and mashed them up when fully cooked. It make a bit of a chunky apple sauce which is what my family likes. I will be making it again real soon. It's gotta be the best recipe I have tried by far.

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Tiffany

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Reviewed: Oct. 31, 2009

I have made applesauce many times, but this is a different approach. Usually I boil the apples first, then pulverize them; this recipe basically reverses that sequence. Instead of shredding the apples, which sounded painful, I used my food processor. Raw apples (with peels) and a wee bit of water were food-processored until they looked like applesauce, (but tasted grainy); then I simmered it for about 45 minutes to soften the texture. I probably could have simmered it for a shorter time if I had removed the peels - but my mom always told me to eat my apple peels. One caution, if you do opt to leave the peels on: Make very, very sure you remove all the little stickers. Picking tiny bits of sticker out of boiling applesauce is not very fun (take my word for it).

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2busy2cook

Cooking Level: Intermediate

Home Town: Takoma Park, Maryland, USA

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Reviewed: Oct. 30, 2009

I made this with local York apples. I didn't find it to be overly sweet at all. I also increased the cinnamon (personal preference). This apple sauce was excellent, everyone in the house loved it. I also used it in a BBQ sauce recipe...it was perfect. Can't wait to make it again.

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Mommaof03inWV

Cooking Level: Expert

Home Town: Harpers Ferry, West Virginia, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: Oct. 26, 2009

Easy tip - don't bother shredding the apples! Just peel and chunk them as you would for a pie and when they start to soften use the potato masher!! Depending on your apples and how juicy they are, you may need to add more or less water. I used the full amount of cinnamon and sugar and the applesauce turned out absolutely delicious. Try it on top of bran flakes in the morning (still add your milk) for a wonderful-tasting healthy fibre-rich breakfast!

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Katherine

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Riverview, New Brunswick, Canada

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Reviewed: Oct. 23, 2009

I've never made applesauce before, but I've eaten plenty of it. This was delicious and perfect--exactly what I was looking for. What a great and simple recipe.

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Ruen

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Reviewed: Oct. 21, 2009

super easy and great recipe. Will use it again. I changed the recipe a bit so it was not as sweet. It is very easy to use this recipe and then change it so fit your taste. Thanks!

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dits5764

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Reviewed: Oct. 15, 2009

This is the first time I've made apple sauce. Instead of shredding the apples, I used my food processor, which made it less messy, and way easier than shredding. I also used brown sugar splenda rather than brown sugar. The taste is very good! I highly recommend this recipe.

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Ms.Luv2Cook

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Reviewed: Oct. 14, 2009

This is the best apple sauce I've ever tasted. Will make it again and again, it's a keeper.

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S Kutz

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Reviewed: Oct. 14, 2009

VERY delish. I reduced the amount of cinnamon and sugar, and drained some of the water off before putting in the blender for a few quick blends. It's really up to your own personal taste how much cinnamon and sugar you use...I had chopped up the apples instead of shredding them, leaving the applesauce chunky - PERFECT for my 16 month old learning how to use utensils! Very good on vanilla ice cream or all by itself.

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pattyanne83

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 4, 2009

I made this recipe in bulk - I used 3 bags of small pink lady apples, 250g brown sugar and 650ml water and a 1/2 tablespoon cinnamon. I loved it but the hubby said to reduce the cinnamon even more (but he's a Brit who likes everything plain). Also stores in containers very well for weekday lunches!

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QueenMac75

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Reviewed: Sep. 29, 2009

So simple, quick, and so DELICIOUS!! I used Jonamac apples. I tripled the recipe, peeled and chopped the apples. It turned out amazing! Must try!

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STARANIC

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

The best apple sauce I ever had! I only had one apple and so to make up for the other I used a pear. Other than that I followed the recipe as written. Thanks for a great one!

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