Applesauce is really easy to make and you can probably find the recipe anywhere. It’s basically cut up, cooked apples with/without sweetener & flavorings/spices.
While updating the Breakfast Ideas post, I noticed that one of the “ideas” is applesauce. I wanted to link it to the recipe. Using the search feature, I discovered there wasn’t one (or at least there wasn’t one anymore). Thankfully, I still have my Baking 4 Six Facebook page and found this Applesauce recipe that I shared on the Facebook page 5 years ago on September 6, 2012. Where did the time go? Interestingly, the reason that I remembered writing the post on the applesauce was because I remembered taking the above photo. Searching for the photo led me to the recipe. Pictures really are powerful. It’s not a surprise that Instagram and Pinterest are so popular; just a little surprisingly that it took so long for someone to create them.
A flavorful fact regarding applesauce: If you plan to add sweetener to your applesauce – Brown Sugar (light or dark) pairs well with “tarter” apples like Granny Smith. For the naturally sweeter apples, use turbinado or demerara. Refined white sugar will make your applesauce taste like sugar while the darker, less refined versions will add notes of caramel which will enhance the overall flavor of the apples.
- Bowl – Tastefully Simple
- Placemat – Dollar Store
- Cinnamon Sticks – grocery store. Top shelf of the “Mexican” food section. I’ve also seen them at the Dollar Store (90% cheaper than the spice aisle)
Using Cinnamon sticks as opposed to ground cinnamon. Ground cinnamon is not a flavorful as the sticks because once a spice is ground, the oil degrades and the oil is what gives most spices their flavor.
- 6 lbs. apples I used fuji, gala and a few granny smith because that what I had and they were going bad
- dash of salt
- 3 cinnamon sticks
- 1 1/2 cups water
- 3-6 TBL sweetener I used turbinado
Peel, Core & cut apples into 8 pieces
Put in pot with the rest of the ingredients
Simmer for 25+ minutes in a dutch oven until the apples are soft* (mine took a little longer, because I used firmer apples).
Next turn off the burner & let the apples sit covered until it cooled... Once cooled, remove the cinnamon sticks and use a food processor to purée the apples. Delicious!!
*Turn the heat off of the apples as they begin to feel squishy. They are ready when they "don't give".