I’ve eaten more applesauce over the last weekend than I probably had over the last decade. If there was a bright side to getting my wisdom teeth taken out Friday, it was rediscovering how good applesauce can be(and mashed potatoes but I already knew that).
Before my surgery I bought a jar of applesauce–that was gone by the second day. By the third day I had a bunch of recently picked peaches I couldn’t bite into to save my life. Making them into more applesauce was a no-brainer.
This recipe has a lot less added sugars than it looks at first when you consider most of it gets poured out with the water. The final recipe has a much lower sweetness than the store-bought kind which the fresh, natural flavors make up for.
The peaches in this aren’t an overwhelming flavor. If you want more of a peachiness to this, I’d recommend replacing a few more of the apples with peaches and making sure they’re slightly over ripened. You can also use the same recipe with no peaches and have a great, basic applesauce.
Homemade Peach Applesauce
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients(Makes 6 servings):
- 5 Macintosh apples, cored and peeled
- 4 medium sized peaches, pitted and peeled
- 1 cup sugar
- 1 Tablespoon honey
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Add all of the apples and peaches into a large boiling pot that has a lid to it.
- Cover with just enough water that the fruit begins to float.
- Add in the sugar and stir gently.
- Boil the fruit and water on high heat until the apples turn slightly brown and are tender to touch(about 15 minutes)
- Drain as much of the water from the pot as you can.
- Put the fruit into a high-speed blender. Add in the honey, cinnamon, and nutmeg.
- Pulse until the sauce is smooth.
- Remove from the blender and let cool before serving. Store in an airtight container in the refrigerator for up to a week.