Easy Applesauce

applesauce-homemade-trans

INGREDIENTS
Apples
Water
Sugar (optional)
Cinnamon (optional)

PREPARATION

  • For each apple used, add 2–3 tablespoons water and 2 pinches of ground cinnamon (e.g, for 4 apples, use: 1/2–3/4 cup water and 1/2 teaspoon cinnamon) Note: sugar is optional depending on the sweetness/tartness of the apples.
  • Peel, core, and chop apples.
  • Combine apples, water (start with less and add more as needed to achieve desired consistency), and cinnamon (if using) in a saucepan, cover, and cook over medium heat for 20–30 minutes or until soft enough to easily mash.
  • Taste sauce for sweetness. If desired, stir in sugar until completely dissolved.
  • Allow to cool, then mash or puree to your preference.

Cook’s note: For pure applesauce, omit cinnamon and don’t add any sugar. To store, you can use your preferred home canning method, or refrigerate in an airtight container for up to 3 weeks. Applesauce also freezes well (freezer jars, ziploc bags, double-bagged ice cube trays, etc.) for several months.

1 apple yields about 1/2-cup of sauce. Prep time, about 2 minutes per apple; cook time, 20–30 minutes.

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014

More recent articles:

Getting ready for the marathon should be half the fun
August 25, 2015
Food:
Simple lunch solutions for office kitchens
August 25, 2015
How to stay loose on the job
August 19, 2015
How to win the office potluck
August 10, 2015
The FruitGuys third Iron Chef competition a sizzling success
July 29, 2015
Food:
The joy of nut (and seed) butters
July 22, 2015
Save Sonoma County’s special apple, the Gravenstein
July 13, 2015
A good night’s sleep and how to get it
July 13, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.