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Sugar-Free Applesauce (The Shape Method)

A sugar-free sauce that turns "mealy" Red Delicious apples into a delicious sugar-free snack. By using the "Slice Method" instead of dicing, this sauce breaks down in 45 minutes without a blender. Naturally sweetened and dog-friendly.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 people
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Red Delicious Apples (peeled and cored)
  • 1 Granny Smith Apple (peeled and cored)
  • 1 Large Lemon
  • 1.75 cups Water (divided)
  • 0.5 tsp Salt (Optional - brings out sweetness)
  • 1 tsp Cinnamon (Optional)
  • 0.5 tsp Nutmeg (Optional)
  • 1.75 cup Water (Extra as needed)

Equipment

  • Heavy Bottom 3-quart pot with lid (larger if you are dicing your apples)
  • Microwave-safe bowl
  • Vegetable peeler
  • Heat-safe cooking spoon
  • Cutting board
  • Sharp chef kitchen knife
  • Measuring spoon (Tablespoon)

Method
 

  1. The Lemon Prep: Poke two holes in the lemon and microwave on HIGH for 30 seconds. Slice in half and squeeze the juice into your pot. Toss the empty rinds into the pot as well.
  2. The Bath: Pour 1 ¾ cups of water into the pot with the lemon juice. This creates an acidic bath to prevent browning.
  3. The Cut (Slice Method): Cut the bottom of each apple to create a flat, stable surface. Peel, core, and cut into 1/8-inch thin slices (not cubes). Immediately toss slices into the lemon water as you work to keep them white.
  4. The Steam: Cover the pot. Turn heat to Medium-High until the liquid boils, then lower to Medium. Cook for 20 minutes.
  5. The Simmer: Remove the lemon rinds. Lower heat to Medium-Low. Simmer uncovered for 25 minutes.
  6. The Completion: The slices should have surrendered into a smooth sauce. Stir well to break up any remaining bits. If the sauce is too thick, add water 1 tablespoon at a time until perfect.

Notes

Science of the Slice: Thin slices allow heat to penetrate instantly, breaking down the fruit structure 3x faster than cubes, which act like thick bricks.
Altitude Adjustment: This recipe was tested at sea level. If you are cooking at high altitude, water boils at a lower temperature (making it physically cooler). You will need to extend the simmer time or use a pressure cooker to achieve the same breakdown.
Why Microwave the Lemon? The microwaves excite the water molecules in the juice sacs, building pressure and bursting the cell walls. This allows you to extract maximum juice with zero effort.