Friday, November 16, 2012

Homemade applesauce

I love, love, love applesauce and so does everyone in the house.  I also like baking new things, especially things that smell good.  I don't know too many things that smell better than cooking apples with cinnamon - it's no wonder there are so many candle companies that make Apple Cinnamon scents, it's because it's delicious!  Growing up my mom used to make cooked apples in the microwave sprinkled with cinnamon and sugar.  It wasn't anything amazing or unusual, but we always liked it.  I decided to try my hand at applesauce on the stove.  It shouldn't be too difficult, if you cook apples long enough you can smash them: so that's exactly what I did.

I used 4 apples and quickly realized after it was on the table that a 1:1 apple/person ration would be best.  So when 5 people were at the table, we were sadly, 1 apple too short.  I'll go ahead and redo this again using 6 or 7 apples, they were a big hit and, although not a ton of work, it is enough work that I want to make sure everyone has enough.

Homemade applesauce:

6-8 apples - try to use at least 2 different types of apples and avoid sour apples like Granny Smith
3-4 Tbsp apple cider - I will probably use apple juice when cider isn't available
cinnamon and sugar to taste

1. Peel and chop apples into 1/2" cubes.
2. Place all the ingredients into a deep sauté pan*.  Cook covered about 20 minutes, stir frequently**.  Apples are done when they are soft enough to mash.
3. Mash them with a fork to the consistency/chunkiness you prefer.  Eat them warm or cold but remember, there aren't any preservatives and treat leftovers as you would any other leftovers.


*My pan is about 3" deep and 10" wide, the 4 apples filled the pan about halfway up.
**If you notice the pan is getting dry add an extra Tbsp of cider or juice.

I added a bit too much cinnamon to this batch.  Hubby said it tasted like really good pie filling.  Hmmm... maybe I'll be making some apple pie this Thanksgiving.  Maybe.


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