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Homemade Applesauce…and why you should make it

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?

  1. Less packaging means less waste – which is good for our earth.
  2. It’s fresher – making it with this season’s newly picked apples has to be better for you nutritionally.
  3. You control what goes into it – and in the case of my recipe that’s only 2 ingredients and no preservatives or fillers.
  4. You can’t beat the smell of apples and cinnamon wafting through your kitchen while it cooks.
  5. 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 4

4 apples, peeled, cored and cubed
1/4 cup water
1-2 teaspoons ground cinnamon

Combine 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.


6 Responses | TrackBack URL | Comments Feed

  1. 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!


  2. How long will the applesauce keep?


  3. Hi Michelle,

    What type of apples are best for applesauce? :)

    Thank you!



    • I prefer a nice gala or braeburn apple, but really most any will do!


  4. Your pork chop was awesome, I will use this recipe always!! Thanks so much!


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