Tuesday, November 12

Fresh Applesauce

Homemade applesauce is the perfect fall snack, and cooking up a batch makes your home smell deliciously warm. So grab a great big pot because making fresh applesauce is much easier than you'd think!

8 (ish) apples*, peeled, cored, and cut into chunks
1 cinnamon stick (or you can sprinkle some ground cinnamon in)
½ c sugar
1 c water
½ tsp salt

You can also add lemon juice for more zing.

*Make sure to use good cooking apples. We like Granny Smith, Fuji or Macintosh the best.

Put all the ingredients into a large pot and bring to a boil.

Keeping the lid on, lower the heat and let it simmer until apples start to disintegrate and get extra mushy (about 15-30 minutes depending on the size of chunks you put into the pot).

Remove the cinnamon stick, and blend with an immersion blender. You could also use a regular blender or food processor. (If you like your applesauce chunky, skip this step).

You can serve it warm or let it cool in the refrigerator and then top with cinnamon. This applesauce can also be made in bulk and frozen for up to a year so you can always have an easy fruit side.

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