Fall Applesauce

Applesauce_angle Last weekend we picked up some apples from the farmers market for applesauce. Applesauce is one of those dishes that, once I made it at home the first time, I swore I would never purchase from the store again. It's that good. And, it's that easy. I think that's the kicker. If I have to spend hours prepping, cooking, stirring, watching, and waiting, the convenience of store-bought will, at least sometimes, outweigh the benefits of homemade. I digress, with Sunday Breakfast over, the music going, and the little man engrossed in a dinosaur war, it was time to get the applesauce going. I'm thinking 7 - 10 minutes of prep and I'll be hanging in my boys while the stove works its apple magic. Unfortunately, 5/7th of my way through the slicing and cubing process, I realize I missed a very important step - peeling. Peels in applesauce is not delicious. Individually, piece by piece, I remove the pieces of skin. My 10-minute prep has turned into 35 and I'm beginning to curse applesauce (blasphemy, I know, but this unplanned, painstaking work is butting into my family time!). Finally, all the little bits are peeled. I finish the last 2 apples - peeling first this time - and toss the last of them into the pot with some sugar, water, lemon juice, salt, and a generous serving of cinnamon. It quickly comes to a boil. I cover it, reduce the heat, and go play dinosaurs with my little man while the apples simmer away filling our home with the most delicious aromas of cinnamon, apples, and love (not sure if love actually has a smell, but after all that work, I can say that it was definitely an ingredient – and patience, lots of patience). Applesauce_apple cubes in pan 2 A little mashing, a taste test (in case more cinnamon or a dash of nutmeg is needed), and it's done. Eat it warm or let it cool and pop it in the fridge. It was keep for up to a week in the fridge. Mix it in your yogurt, plate it as a side with dinner, or stick a spoon in the jar for a delicious afternoon snack. Applesauce However you like your applesauce - tart, sweet, savory, or highly cinnamon'd - once you make it at home, I highly doubt you'll shell out any dough for the stuff at the store again. Applesauce_zoom

Best Ever Applesauce

Applesauce the whole family will love.

  • 7 apples (about 5 pounds), peeled, cored, and cubed
  • 4 tablespoons fresh squeezed lemon juice
  • 1/2 cup sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon

Put all ingredients into a dutch oven or other large pot, stir to combine.

Place on a stove burner set to high heat and bring to a boil. Once it reaches a boil, cover, turn down the heat, and let it simmer for 30 - 40 minutes until apples are tender and mashable.

Using a wooden spoon, break up the apples. We like our a little smoother so I tend to mash all the pieces, but chunky applesauce is just a delicious!

Remove from the heat.

Ladle into cups (or small tea mugs), dust with cinnamon, and eat warm.

For a cool snack, let the applesauce cool completely to room temperature, seal, and store in the fridge. It will last about a week.

*Note: during the fall, our household can't get enough cinnamon. If you prefer your applesauce with less spice simply lessen the quantity of cinnamon or eliminate it all together."

*Also, this makes a sweeter applesauce. Feel free to cut the amount of sugar by 1/8 or 1/4 of a cup for a less sweet / more tart version."

Nutrition Facts for Applesauce
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