This week’s recipe is short and simple, but a great staple for any day of the year. Excellent warm or cold, applesauce goes with any number of entrées, and also makes a great snack.
Although it can be a bit time-consuming (especially if you are peeling and dicing by hand), making applesauce is very easy and very delicious. I like mine sweet and with lots of cinnamon, so make sure to play around with the proportions to suit your own tastes.
Makes 2-3 cups
4 apples (I like gala)
¼ cup water
1 tsp cinnamon, to taste
¼ cup sugar, to taste
- Peel, core and slice apples. I use my apple/peeler/corer that was given to me, but it works just as well to cut them by hand. The smaller you dice them, the faster they’ll cook.
- Place apples into a pot and add water. Simmer, covered, on medium heat until apples are soft enough to stir. Add sugar and cinnamon, and stir until combined. Continue simmering until apples are soft to taste. This is also a good time to add more sugar or cinnamon as necessary.
- Remove from heat, and let cool ten-fifteen minutes. Mash with a fork or potato masher to desired consistency or you get bored with mashing. I have a small egg salad masher my aunt sent that works awesomely; the small feet make it easy to get it pretty well mashed. (Plus it has a face, which makes me laugh.)
Notes: Step 2 can take anywhere from 5-30 minutes depending on how many apples you’re using and how small your apple pieces are. Also, a double recipe fits nicely into a 48oz peanut butter jar.