January 4, 2010 | Fruit, Side Dishes
I can hear the moaning already from some of you. “Why in the world would I ever want to make homemade applesauce when it’s so readily available in the grocery store?” If I can give you five good reasons, will you give it a try?
- Less packaging means less waste – which is good for our earth.
- It’s fresher – making it with this season’s newly picked apples has to be better for you nutritionally.
- You control what goes into it – and in the case of my recipe that’s only 2 ingredients and no preservatives or fillers.
- You can’t beat the smell of apples and cinnamon wafting through your kitchen while it cooks.
- It’s delicious, it’s easy, and freshly made applesauce served warm with a pork chop is simply divine (perfect pork chop recipe up tomorrow).
OK, are you in? Then it’s this simple.
Peel and dice some apples, throw them in a pan with a splash of water and a sprinkling of cinnamon, and let them simmer until soft. Mash coarsely with a potato masher or puree with a stick blender. Serve hot and enjoy, or eat the next day chilled.
Cinnamon Applesauce
Serves 44 apples, peeled, cored and cubed
1/4 cup water
1-2 teaspoons ground cinnamonCombine all ingredients in a saucepan, bring to a boil, reduce to simmer and cook until apples are soft, about 15 minutes. Mash or puree to desired consistency and serve hot or cold.
Who has a terrific marinara sauce recipe?
Rosalie, I have a quick but tasty marinara sauce recipe – I just noticed that I haven’t ever posted that so I’ll be putting on this site soon. Stay tuned!
How long will the applesauce keep?