With this homemade applesauce tutorial in tow, it is now time for me to start posting about my blender. I love my dehydrator, no doubt, but I will use my high-speed blender on an almost-daily basis. There are so many things you can do with it!
What is a High-Speed Blender?
It’s a blender on steroids. No kidding. . . the motor tops out at something like 250 – 300 MPH. I’ve used it to make so many wonderful recipes, and it is an absolute workhorse in my kitchen. Yes, it is pricey – but worth it. My husband surprised me with it on our seventh anniversary. (The seventh one is the blender one, as you may or may not know.) What a guy.
What can you make with a High-Speed Blender?
You can make your own:
- fruit purees, such as the homemade applesauce we are making today
- non-dairy milks like homemade coconut milk
- nut butters and coconut butter
- fruit and vegetable juices
- powdered sugar
- even soup! I’m sure there’s more.
The great part is, you can control your own ingredients, which comes in very handy for people on restricted diets or with food allergies.
I guess the point I’m trying to make is: I love my blender, and will be posting these types of recipes often.
Today’s recipe is one of the easiest and quickest recipes I know: Fresh Homemade Applesauce. You can always make applesauce using cooked apples, but the benefit to using fresh apples is that you leave intact the natural enzymes that aid in digestion, as well as beneficial bacteria found on and within your apples, if you are using organic apples. Let’s get started!
Start with four clean apples. Quarter them, and don’t worry about the stem or seeds, they’ll soon be pulverized and make a nice healthy addition to your out-of-this-world homemade applesauce.
Dump the apples into your blender. You can add 1 tsp. lemon juice (where to buy lemon juice) to help keep it fresh if you’re not going to use it all at once.Â Add ground cinnamon if you like (where to buy cinnamon), I suggest starting with 1/4 tsp and adding in 1/4 tsp. increments as you go. A little goes a long way!
Step 3: Blend!
If you’re using a high-speed blender, you’ll want to start with the dial turned all the way down to 1, and the lever set to Variable. Turn on the appliance, and slowly increase the speed. As needed, you’ll have to use the tamper to press the apples down into the blades.
I think it’s worth mentioning that my husband prefers to add a little bit of fruit at a time, blend it, and then add more. I can definitely see the merit in this. I’m usually too impatient or in too much of a hurry, or holding a wiggly baby, etc., to do it this way. . . but you can try either and let me know which works for you. 🙂
Once all the major chunks are out, thenÂ you can go ahead and flip the lever to High and watch the torrent that is to become your fresh applesauce. It’s really so simple. Blend until you’re satisfied with the consistency, which for me is about 20 seconds more.
And there you have it: Homemade Applesauce
Serve from the container or pour into a quart-sized jar and keep refrigerated. Will keep for about 4-5 days, if it lasts that long. Yum.
And in recipe format, for those who like to get straight to business:Print
Quick easy method for preparing fresh applesauce.
- 4 apples, washed
- 1 tsp. lemon juice
- ¼ tsp. ground cinnamon, more to taste if desired
- Quarter the apples. No need to dispose of stem or seeds, unless you want to.
- Dump the apples into the blender.
- Add lemon juice and cinnamon, if using.
- Blend until the desired consistency is reached.
Another great thing – if you decide you want to cook your applesauce, just throw it all into a large pot and heat till bubbling. You can pour the cooled applesauce into freezer-safe containers, or you can can them in a water bath (where to buy water bath canners). Options are good.
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