I'm trying to figure out the best way to make homemade apple sauce because the jarred kind obviously has so much sugar.
All of the recipes I find online have at least 1/4 of sugar in it. What if I put some stevia - will that be gross? Or nothing at all then add it in once it's all cooked down?
I could try putting maybe a little raw honey in it too.
Posted by bellajo (Member # 28738) on :
You can buy applesauce with no sugar in it. So, you can make it without sugar, also. It may seem very sour, but you can do it.
Posted by payne (Member # 26248) on :
well, I havent made this, but, the info says to try; jonnagold apples and apple juice instead of water. I am sure organic, good luck ... i like the Cinnamon apple sauce on bannana walnut bread... hmmmm yumm. Posted by rera2528 (Member # 29886) on :
I make my own applesauce in the fall without sugar. The best way is to quarter apples (peels on, seeds in, etc.), and simmer them with just enough water on the bottom of the pan to keep the apples from burning/scorching.
When they are cooked down to very, very soft (time depends on the types of apples, but don't be surprised if it is up to an hour), put them through a Foley food mill. The apples should be soft enough to squish apart with a wooden spoon. Because of the apples, cores, seeds, etc., the applesauce will be pink.
It is very good for you, as all of the nutrients from the normally discarded parts are part of the sauce.
I use freshly picked Macs, which are obviously impossible to get right now. But if you can find Macs in the store, they are great for sauce.
This recipe freezes well. Since going on this crazy diet, I have been using mine from last fall pretty regularly.
Good luck!
Posted by Lymetoo (Member # 743) on :
The store bought kind SAYS sugar free, but it's still sweet. Guess it's the apples themselves. Making it without sugar should be fine .. as long as you can tolerate that much fructose in your diet.
Posted by HopesAlive (Member # 29774) on :
I would use a bit of the Stevia, but that depends upon how you feel about the Stevia aftertaste in the first place.
I am still trying to get used to it, but the sugar type I buy you use the same amount of Stevia as you would sugar in a recipe.
Maybe test some by mixing it in a little tablespoon full or two and taste and see how you like it before adding to the entire batch.
I really like "tart," so I might actually prefer no Stevia to the Stevia aftertaste, but at this point, when I have a sweets craving, I figure something is better than nothing, aftertaste or no aftertaste.
Good luck! Posted by map1131 (Member # 2022) on :
Making applesauce? I would find it easier to eat the apple whole. Sugar free in store has to have something that makes it taste worth eating.
I'm into reading labels now. I've got to start my gluten hunt. Which words are another name for gluten? That's my search question, I'm not asking anyone to list for me.
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