This applesauce has a deep, rich flavor reminiscent of caramel, while still maintaining a bit of the bite of a fresh apple. It is so rich and flavorful that you'll think you're eating a melted caramel apple!
1cupSuccanat or Rapadurato taste; may also use organic brown sugar, but it's not as flavorful.
4teaspoonscinnamon
2teaspoonnutmeg
Instructions
Wash, core and quarter apples. Retain cores to make apple cider vinegar - tutorial is linked in the article.
Cook the apples over medium heat until they're soft in a large stock pot with about an inch of water on the bottom.
Allow the apples to cool.
Puree the apples in your blender or food processor, pouring the puree back into your stock pot. Add the sugars and spices, stirring until the sugar is dissolved and evenly distributed. Allow to sit for at least twenty minutes so the flavors can mellow. Taste test. Add more sugar and spice if necessary.
Reheat the puree in the stock pot.
Prepare your canning jars, seals and lids and process in a water bath canner for 20 minutes. Remember to adjust time for your altitude.
Notes
The yield on this recipe is super subjective, but it's between 10 and 13 pints.If I'm using this caramel applesauce as a snack food for the kids, I add less succanat or raw sugar to reduce the sweetness.If I'm going to use this as an ice cream topper or as a sweet add-on to our Rosh Hashanah latkes, then I add a bit more sugar to make that caramel flavor pop. Either way, this caramel applesauce is truly tasty. We're not Jewish, but we have so much fun celebrating this time of year along with our Jewish friends. And any excuse to make this caramel applesauce and latkes is happily made use of. Shanah Tovah, my friends!