Slow Cooker Homemade Applesauce (No Sugar) - Recipe Diaries (2024)

FAQs

How do you make homemade applesauce Rachael Ray? ›

Add the apples and apple juice to a large saucepan. Cover and cook over medium-low heat for 20 to 25 minutes, stirring occasionally, until the apples are soft. Remove from heat and let the apples cool for 5 minutes. Add the apples and their juice to a blender and blend to the desired consistency; serve warm or chilled.

Experiment With Sweeteners

Remember that it's pretty hard to mess up applesauce. Simply choose a sweetener, add a little at a time, and taste as that applesauce transforms into a delectable delicacy. Some of the best sugar alternatives include maple syrup, molasses, agave, and coconut sugar.

Del Monte Unsweetened Applesauce is prepared from apples picked at the peak of freshness. Then they are washed, sorted, peeled, cored, pureed and heated. A delicious option made from 100% fresh fruit and with no added sugar, it is the perfect snack or side dish.

The best apples for applesauce are whatever apples you have on hand and need to use up. However, if you have a choice, we recommend using a combination of sweet and tangy varieties for the best flavor. Popular sweet varieties include Honeycrisp and Fuji, while popular tangy varieties include Granny Smith and Braeburn.

A cup serving of unsweetened applesauce provides about 100 calories and 2.7 grams of fiber, or 11 percent of the daily value. It's an especially good source of soluble fiber, the type that dissolves into a gel-like substance and helps maintain healthy blood sugar and cholesterol levels.

"The seeds are tannic," Martinez explains. "Cooking them with the apples will impart a bitter flavor." 2. Cutting the Apples Too Big (Or Small!)

Applesauce retains some of the antioxidants, so it can help lower your cancer risk as well. The antioxidants in apples can help fight oxidative damage in the lungs, which can lower your risk for asthma. The quercetin in apples and applesauce can also give your immune system a boost and reduce inflammation.

Taste; if the applesauce is too tart, add more brown sugar little by little until the flavors are balanced. (Note that no two batches will ever be the same; the flavor will depend on the tartness of the apples you use.)

Added sugars not only increase the sugar content of applesauce but also add more calories. In fact, sweetened applesauce may contain up to 15 more grams of sugar and 60 more calories per serving than unsweetened varieties ( 5 , 20 ).

What can I use instead of lemon juice in applesauce? ›

If you don't have any lemon juice, just substitute it with some apple cider vinegar. If the applesauce is too think, add more water to think it out. In this recipe we added lemon zest. You could also try adding orange zest.

While you can substitute applesauce in place of granulated sugar, there are some things to be cautious of. Like butter and oil, you can substitute applesauce and sugar in a 1:1 ratio. However, sugar is a dry ingredient and applesauce is a wet ingredient, so you will have to cut back on other wet ingredients.

I add cinnamon for some autumnal spice, but you could leave it out and/or add other warming spices like ginger, nutmeg, or clove. Then, add a tiny splash of apple cider vinegar or lemon juice to liven it up. Ta da! Meet the best applesauce you've ever had.

And in case you're wondering, varieties like Honeycrisp, Fuji, and McIntosh are the best apples for applesauce. How long will homemade applesauce last? It'll stay good for four to six days stored in the fridge. You could also can it to make it last longer, but that's a lesson for another day.

Peel and core apples if you plan to simply mash them into chunky applesauce. Leave the peels on if you're going to pass the cooked pieces through a food mill, which will separate the skin and seeds from the apple mash. Leaving the skin on while the apple cooks also adds color to the sauce.

For every one egg called for in a recipe, use ¼ cup of applesauce instead. Butter & Oil: Substitute applesauce in equal quantities of butter and oil. For example, if the recipe requires ½ cup of oil, replace it with ½ cup of applesauce.

If you leave the skins on, you'll end up with pink applesauce, like mine, if you've used red apples. You'll want to puree the applesauce if you've left the skins on and strain it, otherwise, it can get “stringy” and I don't care for that texture.