| fall = applesauce |
If you're lucky enough to live in a part of the world where apples are abundant in fall, you need to make homemade applesauce. It's SO easy and you will never want to go back to regular applesauce again.
As with most of my "recipes" I'm not really so good on measurements - sorry.
STOVETOP APPLESAUCE
5-6 medium/large apples (baking-type apples work best, but anything is fine)
water
1/4 sweetener (brown sugar, sugar, honey are all nice choices)
1-2 T lemon juice
cinnamon to taste
If you like chunky applesauce, you don't even have to peel them. For this method, you want to dice them up pretty small (like quarter-sized chunks) because the peels will not get smaller in the cooking process (so if you put in giant slices, you will have huge pieces of peel in there).
If you want a smoother applesauce or just don't want peel, then peel your apples. For this method, you can leave the apple pieces really big (like 1/4 of an apple).
Put the apples, sweetener, lemon juice, and cinnamon in a saucepan. If you're feeling really decadent, add a hunk of butter. Fill with water until it's just about to the top of the apples.
Cook on low heat (simmering) until the apples are soft. Maybe this is about a half-hour? I'm not sure because I'm always doing something else.
When they're good and soft, mash them up with a potato masher (or big fork, or mixer, or blender).
Eat this stuff WARM. Have you ever had warm applesauce? So delicious.
Side note: one of my favorite things to put in applesauce is Cool Whip. Sounds weird, I know, but it is so not weird when you eat it.
As with most of my "recipes" I'm not really so good on measurements - sorry.
STOVETOP APPLESAUCE
5-6 medium/large apples (baking-type apples work best, but anything is fine)
water
1/4 sweetener (brown sugar, sugar, honey are all nice choices)
1-2 T lemon juice
cinnamon to taste
If you like chunky applesauce, you don't even have to peel them. For this method, you want to dice them up pretty small (like quarter-sized chunks) because the peels will not get smaller in the cooking process (so if you put in giant slices, you will have huge pieces of peel in there).
If you want a smoother applesauce or just don't want peel, then peel your apples. For this method, you can leave the apple pieces really big (like 1/4 of an apple).
Put the apples, sweetener, lemon juice, and cinnamon in a saucepan. If you're feeling really decadent, add a hunk of butter. Fill with water until it's just about to the top of the apples.
Cook on low heat (simmering) until the apples are soft. Maybe this is about a half-hour? I'm not sure because I'm always doing something else.
When they're good and soft, mash them up with a potato masher (or big fork, or mixer, or blender).
Eat this stuff WARM. Have you ever had warm applesauce? So delicious.
Side note: one of my favorite things to put in applesauce is Cool Whip. Sounds weird, I know, but it is so not weird when you eat it.
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