Our local food pantry had an abundance of fresh pears, so I tried this recipe with pears instead of apples and it was delicious and everyone loved it! It did take twice as long in the microwave (20+ minutes), but most of my pears weren't fully ripe. I added the sugar suggested, but when I make it again, I won't add any until I taste it first, as it was full of pear flavor and may not have needed it. At the end of cooking I did use an immersible blender to make it smoother since I was serving samples and texture can be a challenge for quite a few people.
Thank you so much for your simple, delicious and approachable recipes which encourage even the most inexperienced home cooks to try them!
Homemade applesauce, nothing like it! This recipe worked great for me, did it for a pantry visit and everyone not only took the recipe, but the apples they were giving out to make it with! Works best with at least two different types of apples if possible.
Submitted by WhoRthesekids on Sat, 09/26/2015 - 21:27
I made this recipe using fresh picked home grown Apple's, I'm not sure what breed it is. I'm wondering why it became so stringy. Did I not take enough of the core out or is there some apples that are not good for applesauce? The flavor was great and the texture was great except for the long stringy fibers.
That is somewhat of a puzzle. The 'strings' must be part of the apple. Apples will generally all become soft with cooking so look closely at the core to see if that is the source.
5 Comments for "Microwave Applesauce"
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Submitted by NextTime on Tue, 05/05/2020 - 01:19Undoubtedly, you are a super food hero!
I learned so many recipes from this FoodHero website. Thanks for the good work.
And, this applesauce seems very easy and healthy reicpe for me.
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Submitted by krwall on Wed, 09/25/2019 - 12:23Our local food pantry had an abundance of fresh pears, so I tried this recipe with pears instead of apples and it was delicious and everyone loved it! It did take twice as long in the microwave (20+ minutes), but most of my pears weren't fully ripe. I added the sugar suggested, but when I make it again, I won't add any until I taste it first, as it was full of pear flavor and may not have needed it. At the end of cooking I did use an immersible blender to make it smoother since I was serving samples and texture can be a challenge for quite a few people.
Thank you so much for your simple, delicious and approachable recipes which encourage even the most inexperienced home cooks to try them!
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Submitted by OregonGal on Thu, 10/15/2015 - 12:46Homemade applesauce, nothing like it! This recipe worked great for me, did it for a pantry visit and everyone not only took the recipe, but the apples they were giving out to make it with! Works best with at least two different types of apples if possible.
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Submitted by WhoRthesekids on Sat, 09/26/2015 - 21:27- Log in or register to post comments
Submitted by elaine s on Tue, 10/06/2015 - 16:22That is somewhat of a puzzle. The 'strings' must be part of the apple. Apples will generally all become soft with cooking so look closely at the core to see if that is the source.
The Food Hero Team