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Ginger and Vanilla Applesauce

This homemade applesauce is silky, lush, and positively luxurious, as deluxe as an applesauce can be. Far from the unidimensional taste profiles of other applesauce, Ginger and Vanilla Applesauce is deeply flavourful, delighting the eater with warm, creamy, and citrusy notes that positively dance on the palate.
Prep Time10 minutes
Cook Time20 minutes
Servings: 10 ½ cup servings

Ingredients

  • 10 large sweet apples washed, peeled, cored, and cut into wedges (approx 12 cups)
  • 1 teaspoon lemon juice plus more to taste (optional)
  • 1 tablespoon heaped, of ginger root cut into thin coins
  • ¼ cup water
  • 1 teaspoon pure vanilla bean paste or extract
  • 2 tablespoon pure maple syrup

Instructions

  • Wash, peel, and core your apples - as you cut the apples into wedges, toss them into the large heavy bottomed pot you are going to use for the cooking process. Sprinkle the lemon juice over the cut apples to reduce browning as you prepare your apples.
  • Place the pot filled with cut apple wedges onto medium high heat on your stovetop and add the water. Add the ginger coins, stir, and cover with a lid. Cook for about 10 minutes, remove the lid and stir again. Cook for an additional 10 minutes with the lid off.
  • Around the 20 minute mark, your apples should be very soft. Add the maple syrup and vanilla bean paste, and cook for a few more minutes with the lid off to allow extra moisture to evaporate. Take the pot off the heat and allow the applesauce to cool.
  • Ladle the contents of your pot into a blender and blend on high speed until very smooth, then blend a little longer to make sure you achieve the smoothest, creamiest blend possible. Taste, and adjust with additional small squeezes of lemon if you would like the overall flavour to be brighter, otherwise, decant into glass containers for the fridge or freezer depending on when you are going to eat your applesauce. Enjoy!

Notes

If freezing, make sure your applesauce is at room temperature, and remember to leave at least one inch headspace in your straight sided glass containers to allow for expansion, before placing in the freezer.