Whole Food, Plant-Based Recipe Unsweetened Applesauce

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

Home made apples sauce — the perfect topping to potato latkes. Also great for breakfast or a snack.

Ingredients

  • 3-4 lbs of apples, cored and roughly chopped, peeled or unpeeled

  • Approx. 1 cup water to just cover the bottom of the pot

Instructions

1. Prepare the apples by slicing and coring them. Peeling is unnecessary, however, the choice is yours.
2. Place the sliced apples and enough water in a large pot or saucepan.
3. Cover and cook over medium heat until it simmers.
4. Then reduce heat to low and continue cooking until the apples are very tender. (This will take approximately 20-30 minutes.)
5. Stir occasionally and mash apples with the back of the spoon. Cook until you have the desired consistency.
6. If you want smooth applesauce, use a potato masher, immersion blender, or food processor to purée the apples.
7. It is ideal to serve the applesauce warm. You can cool to room temperature, then store in the refrigerator for up to one week.

Chef's Notes

• Use any variety of apples: Macoun, Cortland, Jonathan, McIntosh, Braeburn, etc.
• Add ground cinnamon to taste or insert a cinnamon stick when cooking sauce.
• Add lemon juice or apple cider vinegar to taste.
• Add cranberries, raspberries or apricots.