Mortie's Low-Sugar Applesauce Recipe

A smooth and creamy spread for all of your Autumnal cravings

Autumn is here in all its glory and the weather makes me crave comfort and warmth. I love it when the house smells like apples and a dash of spices, and this recipe will surely add a touch of fall to the ambient air of your home.

This simple and delicious applesauce recipe is very low-sugar to let the apples truly be the star of the show. I personally find apples to be sweet enough for my taste, but I do add a tablespoon or two of brown sugar to really complement the taste and balance the sweetness.

There are two important secrets to this recipe, and that is what makes it so special. The first (and most important!) is the carefully selected apples you will use: they must be McIntosh apples! There is no way around it, this cultivar is by far the best to make any applesauce, but especially mine. From my experience, McIntosh apples will make the creamiest and smoothest end result, without any lumps or unpleasant grain-like feel on the tongue.

My other secret resides in the spices that I use for my recipe. Instead of using only cinnamon like many others, I chose to use pumpkin spices (that is cinnamon, nutmeg, cloves and allspice). This blend complements the apples like no other, providing warmth and depth to the flavours. One try and you won't make applesauce with just cinnamon from now on!

The Recipe

Low-sugar applesauce. Makes about 4 to 6 250 ml jars, depending on the size of your apples.

- Ingredients -

12 to 15 McIntosh apples

1/4 cup 100% pure organic apple juice (the brown kind)

2 tbsp of brown sugar

1 tbsp butter

1/2 tbsp pumpkin spices (adjust to taste)

Peel, core and slice your apples into quarters. Place them in a solution of 1 L of water and 2 tablespoons of lemon juice to avoid browning, until ready to use.

Add the apples and apple juice into a large pot on your stove, over medium fire. Let simmer and cook for 20 to 30 minutes, until the apples start to come apart on their own.

Transfer to a blender (or use an immersion blender) and puree until smooth. Melt the butter in your pot, then return the pureed apples to your pot. Add the brown sugar and spices, and mix well.

Over low fire, let the applesauce simmer for 20 minutes to 1 hour, depending on how thick and brown you want it to be. Adjust spices and sugar to your taste if you wish.

Remove from heat and let cool for 10 minutes before pouring into your jars. Let cool completely before adding the lid. Store in the fridge for up to 2 weeks, or freeze for later.

Enjoy on a piece of warm sourdough bread, in a bowl of oatmeal, over pancakes or even just with a spoon!

Do let me know if you try this recipe, and I wish you a warm and cozy October,

All the Light,

Mortie