What could be better than picking your own apples and then using your bounty to make pies, cakes, crisps and applesauce?
In my new Magnolia Network show, Zoë Bakes, I had the privilege of heading about 40 minutes south of the Twin Cities to Sweetland Orchard where there are 5,000 apple trees and 100 apple varieties. Sweetland owner Gretchen Perbix showed me and my friend Stephanie March around the stunning apple orchard where we learned about new apple varieties and tasted some of Gretchen’s hard cider. It was a blast! I just love meeting the amazing people in our food community in Minneapolis.
When I got home I had to use some of my goodies in this apple cake with honey-cider glaze and, of course, this pretty pink applesauce. I love filling these adorable Weck jars so I can enjoy one serving at a time, or easily share with family and friends.
I like to use a variety of apples, so my applesauce has a mix of tart, sweet, firm, and softer apples. It makes the applesauce taste better and have a more interesting texture. I cook the apple, but don’t necessarily puree them. That is up to you and your preference.
The other decision to make is whether or not you want to peel the apples or leave the skins on. 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.
Equipment
Ingredients
- 12 apples use red apples and leave skin on if you'd like your applesauce to be pink!
- 3 tbsp honey
- 1 tsp vanilla extract
- 2 cinnamon sticks or 1 1/2 tsp ground cinnamon
- 5 cardamom pods or 1/4 tsp ground cardamom (optional)
- 3 star anise (optional)
Instructions
- Core and slice the apples (leave skin on, or peel).
- In a large lidded pot, heat the sliced apples with the spices and honey over low heat. Continue to cook, with a lid on until the apples are soft, stirring every 5 to 10 minutes, about 30 minutes. If the sauce is too runny at the end, cook for several minutes with the lid off to cook off some of the juices.
- Stirring the applesauce is just enough agitation to break up the fruit if you want a chunky sauce. If you want a perfectly smooth sauce (or you cooked with the skins), then you’ll want to puree the applesauce in a food processor or with a hand blender. Be sure to remove the cinnamon sticks, cardamom pods and star anise and allow to cool before blending. If you have cooked the apples with the skins, strain the applesauce to remove any fibers.
- Pour into jars and refrigerate. This sauce is not jarred for storing in the cupboard and will last about 5 days in the refrigerator.
How much applesauce does this recipe yield?
Hi Erika, It will completely depend on the size of the apples. Because the recipe calls for 12 apples, rather than a specific weight, the yield could vary greatly depending on what size apples you choose.
Hi Zoe! Love this recipe. About to make it today. I imagine I take the cinnamon stick, star anis and cardamom pods out before blending it up?
Hi Isabelle, yes that’s correct! I have updated the recipe so it’s more clear. Thank you and enjoy!
That is what she wrote yes.
She updated it after the question, be sweet!
What apples are recommended?
Hello! Zoë likes to use a variety of apples in her applesauce, so the applesauce has a mix of tart, sweet, firm, and softer apples.
Oh my, does my house smell good! Tried both the smooth, pink applesauce as well as the chunky. Both were delicious – though straining the pink was a pain! (but worth it) Felt very good to try something new. Will make both again. Great gifts. Thanks for sharing!
Do you water bath your apple sauce? I want to use the same sized jars.
Hi Jane, Zoë does not water bath her applesauce. It lasts about a week in the fridge. If you do make this recipe, we’d love for you to come back and rate us to let us know how it went. Cheers!
I saw an episode of the show on Magnolia this week and fell in love with the applesauce recipe on the show. It seems to be different than this one. Is there any way to get the recipe for Pink Applesauce from the show? Love the show and recipes!
Hi Lisa, I’ve updated the recipe to be more clear that the cardamom pods and star anise are optional, so it reflects more closely to the one on the show. Thanks so much for watching, we love to hear you’re enjoying it!