Cinnamon Applesauce

One of my New Year resolutions is to make a concentrated effort to create more basics from scratch — mustard, ketchup, maybe even mayonnaise. Applesauce fits right into that category. When my kids were much younger I would make them applesauce quite often. Somewhere along the way of busy family life I stopped. Not sure why. I suppose it is just easier to buy it at the market! Well, in keeping with both my New Year’s resolution and my need for simplicity in the kitchen, I am sharing with you my version of Cinnamon Applesauce. It’s incredibly quick and easy to make and because it is fresh the flavor is amazing! Trust me, it’s so much better than store-bought. (Oh, and my mustard recipe is coming soon. Also incredibly easy to make — who knew? — and again because it is fresh the flavor is that much more robust!)

Have a mason jar handy to store your applesauce in the refrigerator for up to 2 weeks.

Begin by peeling, slicing and chopping 8 apples into cubes (I use Granny Smith because I love their tartness but you can use whatever kind of apple you prefer). In a large pot, add the apples, ½ cup water, 2 tablespoons brown sugar, 1 tablespoon freshly squeezed lemon juice, 1½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Bring to a boil and then reduce heat for 20-30 minutes, stirring often. Your apples are ready when they are very tender (not quite mushy). Remove from heat and put in a food processor. Blend until desired consistency — some like it a little chunky, others like it totally pureed.

In our house we add applesauce to a lot of things: on top of cake instead of ice cream, along side pancakes instead of syrup. But our all time favorite is in a bowl with crunched up Oreos.
(Don’t say yuck until you try it — doesn’t look pretty but it tastes delicious!)

Ingredients:

8 apples (whatever kind you like)
½ cup water
2 tbsp brown sugar
1 tbsp fresh lemon juice
1½ tsp cinnamon
¼ tsp nutmeg

Makes four servings.

Tips for Success

Homemade applesauce is very forgiving, but a few tricks make it even better. Try to cut the apples into cubes about the same size so they all soften at the same time. And keep the heat at a gentle simmer once it boils. Apples have natural sugars that can stick and scorch on the bottom of the pot, which is why stirring often really matters.

• A heavy bottomed pot helps prevent scorching.
• If the apples start to look dry before they are tender, add another splash of water.
• Let the cooked apples cool for a few minutes before putting them in the food processor. Hot food can push the lid up and splatter.
• Taste after blending. Every batch of apples is a little different, so you may want a touch more brown sugar or cinnamon.

Choosing Your Apples

I love Granny Smith for their tartness, but mixing varieties gives the best flavor of all. Try a few tart apples with a few sweet ones like Gala, Fuji or Honeycrisp. Sweeter apples may mean you can cut back on the brown sugar. Softer apples such as McIntosh break down quickly and make a very smooth sauce, while firmer apples hold their shape for a chunkier one.

Ingredient Swaps and Variations

Swap the brown sugar for maple syrup or honey, or leave the sweetener out completely for an unsweetened applesauce. A pinch of ground ginger or cloves gives it a warm, holiday feel. You can also replace a couple of the apples with ripe pears for a lovely apple pear sauce.

Make Ahead and Storage

As I mentioned, the applesauce keeps in a covered mason jar in the refrigerator for up to 2 weeks. It also freezes beautifully. Spoon it into freezer containers or freezer bags, leaving a little room for expansion, and freeze for up to 6 months. Thaw it overnight in the refrigerator and give it a good stir. I like freezing small portions so I can pull out just what I need.

How to Serve It

Enjoy it warm or cold. It is wonderful stirred into oatmeal or yogurt, served alongside pork chops or potato pancakes, or used in baking in place of some of the oil in muffins and quick breads.

Frequently Asked Questions

Do I have to peel the apples?

For a smooth sauce, yes. If you like a rustic texture and do not mind little bits of skin, you can leave the peels on. It will also give the sauce a rosy color if you use red apples.

Can I make it without a food processor?

Sure. A potato masher works for a chunky sauce, and a blender or immersion blender works for a smooth one.

Mandy

Cinnamon Applesauce

Quick homemade applesauce simmered with brown sugar, lemon, cinnamon and nutmeg, then blended as chunky or smooth as you like.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 8 apples any kind, peeled and cubed
• 1/2 cup water
• 2 tbsp brown sugar
• 1 tbsp fresh lemon juice
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Method

 

1. Peel, slice and chop the apples into cubes.
2. In a large pot, combine the apples, water, brown sugar, lemon juice, cinnamon and nutmeg.
3. Bring to a boil, then reduce the heat and simmer for 20 to 30 minutes, stirring often, until the apples are very tender but not quite mushy.
4. Remove from the heat and transfer to a food processor.
5. Blend to your desired consistency, chunky or completely smooth.
6. Store in a mason jar in the refrigerator for up to 2 weeks.

Notes

Granny Smith apples give a nice tart flavor, but any apple works.