A few weeks ago, I went with some friends to a remote cabin in North Georgia. We spent the weekend taking ridiculous photos of one another in the yard, playing “Clink It” and grimacing while I tried to play the banjo. On the way home, we stopped by Mercier Orchards and picked up some delicious apple-based treats. I bought a jug of cider, muscadine preserves, pumpkin butter and a dozen Rome apples.
I used some in apple pancakes, but by day seven they were beginning to go bad. Using my juicer, I processed the apples with the intention of making apple juice, but the pulp made its way through the strainer and I ended up with applesauce. No worries – I just added some cinnamon and boiled the combination down a little bit to bring out the sweet flavor of the apples and reduce the liquid.
And thus, I present to you: a jar of homemade applesauce.
Making Applesauce with a Juicer
- Set up the juicer, but don’t use the mesh strainer.
- Don’t worry about peeling or coring the apples – just be sure to wash and scrub them
- Cut the apples into slices thin enough to run through the juicer
- You’ll yield a pulpy but somewhat watery mixture – add everything to a saucepan and add cinnamon to taste
- Simmer on the stove until the sauce becomes viscous enough to slowly drip off of a spoon
- Let cool – add to a clean Mason jar and store in the refrigerator