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- Dish type
- Fruit desserts
- Apple desserts
Flavoured with cinnamon, this homemade apple sauce is a delicious fruity dessert served warm and a lovely side with pork or a sweet treat served with biscuits.
1 person made this
- 2 tablespoons caster sugar
- 2 tablespoons water
- 8 Granny Smith apples, peeled, cored and cut into chunks
- 2 to 3 teaspoons ground cinnamon
MethodPrep:10min ›Cook:20min ›Ready in:30min
- In a saucepan heat sugar and water over medium heat. Add the apple chunks, stir and cover; reduce heat.
- Simmer for 15 to 20 minutes, make sure that the mixture does not begin to boil. Stir once in a while. Remove from heat.
- Pour into a large bowl, then mash the apples to a thick puree (be careful not to make too smooth).
- Sprinkle with cinnamon to taste and mix well. Serve warm, or chill in refrigerator for at least 30 minutes and serve cold.
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Chunky Homemade Applesauce
My grandmother, god bless her, loved any kind of applesauce — jarred applesauce, homemade applesauce, chunky applesauce, smooth applesauce — you name it. It didn’t matter what she was eating she liked applesauce on the side. She asked for it in fancy restaurants — totally indifferent to the odd looks she would get from waiters — and insisted it be on the table for every holiday dinner. Up until she passed away a few years ago, my mom kept a stash of applesauce jars in the pantry so we were always prepared, should she come for dinner. Of course, we never made it from scratch back then, but if we had, I think we all might have understood her obsession with it.
Homemade applesauce is richly flavored, tart and sweet — almost like apple pie filling — and a world apart from store-bought. I still probably wouldn’t want it with every meal (although with pork tenderloin, roast chicken or latkes, definitely!), but I would have it every day for breakfast or dessert.
Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet.
Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)
Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.
Homemade applesauce is so easy to make and can be used as an ingredient in lots of different meals.
apples, peeled, cored, and cut into 8 slices
apple juice or apple cider
cinnamon, more or less to taste
Optional ingredients: Nutmeg, maple syrup, allspice, butter, to taste
- Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
- Carefully puree in a food processor or blender (don't fill too full split into two portions if needed) until smooth. Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes. or any place where applesauce is needed!
Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don&rsquot make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn&rsquot take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.
Okay, so not necessarily on those last few items.
But it is really easy to make!
And oh, the things you can do with homemade applesauce. Here&rsquos just a slight smattering.
* Make silver dollar applesauce pancakes. Whoa. The flavor.
* Make muffins like My Mom's Muffins. Tremendously good!
* Top cooked pork chops, as in Pork Chops with Apples & Creamy Bacon Cheese Grits. Just sub applesauce for the large apple chunks. Applesauce and pork chops go together. Just ask Peter Brady!
* Substitute apple sauce for the oil in many baked goods. It&rsquos a healthy choice, baby.
* Spoon warm applesauce over vanilla (or caramel!) ice cream and sprinkle with a little cinnamon. To die for!
* Make regular French toast and top with a big spoonful of applesauce.
* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.
You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay&hellipor I&rsquom the grooviest, coolest person in the world&hellipor something like that.
You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you&rsquore the winner of everything? And if you miss it, everything in your life will implode?
Great. I&rsquom so glad you do that, too!
Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.
You basically need all the apple flesh you can get!
Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I&rsquove conditioned myself to believe the types of apples don&rsquot really matter. I used a mix of Honey Crisp and Macintosh. I think.
Throw them in a pot big enough to hold them&hellip
Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.
Next up: Squeeze in the juice of a lemon&hellip
And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!
Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you&rsquod rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You&rsquore the boss with applesauce.
And while we&rsquore on the subject: I never have added butter to my applesauce. Many people do. But I don&rsquot. It&rsquos delicious if you do. But it&rsquos delicious if you don&rsquot, and butter-free applesauce is much more pure and holy. And if you&rsquore looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.
Write this day on your calendar. It&rsquos probably the only time in history I&rsquoll be suggesting that butter not be used.
Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.
The apples should be partly broken up, partly still intact, and very soft and tender.
Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.
Not that I&rsquom particular or anything.
To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too&mdashwhatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it&rsquos still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.
This has been a public service announcement.
Just puree it until it&rsquos the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.
This is sort of in between: No huge chunks, but just a nice applesauce texture.
Now, you can just store it in a bowl, covered in the fridge&hellip
Or you can use a wide-mouth funnel&hellip
To transfer it to Mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the Mason jars make it easy to just grab smaller portions.
You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It&rsquoll be gone before I know it!
This quantity yielded about 6-7 cups of applesauce, so you can halve it&hellipor triple, quadruple, or quintuple it if you&rsquove got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you&rsquore good to go.
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 cups 1 x
- Category: Side
- Method: Stovetop
- Cuisine: American
Learn how to make delicious homemade applesauce! This easy applesauce recipe can be chunky or smooth. It’s also naturally sweetened with maple syrup or honey, to taste. Recipe yields about 4 cups.
- 1 ½ pounds Gala apples (or any other variety of sweet red apple, about 4 medium)
- 1 ½ pounds Granny Smith apples (or Golden Delicious, about 4 medium)
- ⅓ cup water
- 2 tablespoons maple syrup or honey, more to taste
- 2 teaspoons ground cinnamon
- 2 teaspoons apple cider vinegar or 1 tablespoon lemon juice
- Peel, core and chop the apples into 2″ chunks. In a medium Dutch oven or large stainless steel saucepan, combine the apple chunks, water, maple syrup and cinnamon. Cover and bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally, until the apples are tender and falling apart, about 15 to 20 minutes.
- Remove the pot from the heat. For chunky applesauce, use a potato masher or the back of a sturdy spatula or wooden spoon to break it up to your desired consistency. For smooth applesauce, blend it in your food processor.
- Stir in the vinegar. Adjust to taste as necessary—for sweeter applesauce, stir in more maple syrup (I usually add 2 tablespoons) for more spice, add more cinnamon for more complexity, add another teaspoon of vinegar.
- Serve warm or chilled let it cool to room temperature before covering leftover applesauce and storing it in the fridge. Leftover applesauce will keep well in the refrigerator for about 1 week, or for months in the freezer.
Recipe adapted from the applesauce in my cookbook’s apple crisp breakfast parfaits and my maple cinnamon applesauce.
Why buy organic? Apples are #4 on the Dirty Dozen list, meaning that conventionally grown apples are generally high in pesticide residues.
Make it vegan: Use maple syrup, not honey.
Make it sugar free: Just omit the maple syrup for unsweetened applesauce.
Canning applesauce: From what I’ve read, applesauce is inherently safe to can in a water bath due to apple’s high acidity and sugar content. That said, this recipe has not been validated for safety. Here’s a canned applesauce recipe and applesauce FAQ’s from my friend Marisa.
▸ Nutrition Information
By Kathryne Taylor
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
More about Cookie and Kate »
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Homemade Cinnamon Applesauce
It’s just after the first few days of fall, and already I’m aching to dive headfirst into apple picking, leaf raking and pumpkin pie baking. Two of those things I’ve done already… sort of. My husband Mark and I spent this past weekend planting yellow mums all around the yard, and a few days before I pulled a warm spiced pumpkin cake out of the oven, only to have it be entirely devoured three days later. But what I haven’t done yet is apple picking, and boy am I determined to find an orchard full of my favorite crisp, juicy fruit to pluck from a tree plump with them.
In the meantime, though, I think I’ll keep making homemade applesauce from apples picked from the overflowing bushels at local markets. There really is nothing quite like the taste of homemade applesauce, and nothing more pleasing than filling your home with that amazing aroma of simmering apples, cinnamon, sugar and comforting, warm fall spices.
This applesauce is very simple, absolutely delicious for kids and adults alike, and relatively low in sugar, requiring only 1/4 cup. Whether you enjoy it as is, mixed into oatmeal, yogurt, or a favorite recipe (try it as an ingredient in my Pumpkin Chocolate Chip Granola Bars), you will never go back to the store bought stuff. Wholesome, quick to make and cozy as a warm treat on a cool day, this applesauce is the good stuff that you’ll find yourself craving again and again this holiday season!
- 5 tablespoons softened butter
- 1 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup chopped toasted pecans or walnuts
- 4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
- 1 (15 ounce) container 9-inch pie crusts
- 1 egg white
- 2 tablespoons sugar
- 2 teaspoons cornstarch
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white sprinkle with sugar. Repeat process with remaining apples and dough.
Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water whisk into hot syrup for a smooth sauce. Cover, keep warm.
For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce serve immediately.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Apple Breakfast Bake
This apple breakfast casserole is the perfect easy assembly that looks gorgeous, tastes amazing, and is so simple.
While you could use fresh apples and do it all the long way (try my cinnamon skillet apples here), keep your “french toast” casserole as simple as possible by using canned apple pie filling like I do in crock pot apple dump cake.
The great thing is that this breakfast bake isn’t as sweet as it seems.
The caramel sauce (optional) does add a bit of extra sweet, but more so its a complimentary flavor than a “too sweet” option.
And while I didn’t put it as part of the recipe, these delicious candied pecans would be a fantastic topper for some crunch.
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here is what you need to gather to get started:
- Italian bread, day old or fresh is fine
- white sugar
- ground cinnamon
- vanilla extract
- apple pie filling
- caramel sauce topping for serving (can find in the ice cream aisle)
- 4 Apples , peeled and diced
- 180 ml Water
- 10 grams Sugar
- 1/2 teaspoon Cinnamon Powder (Dalchini)
To begin making the Homemade Applesauce recipe, in a saucepan, combine diced apples, water, sugar, and cinnamon. Turn on the heat to medium.
Cover the pan and cook the apples over for about 20 minutes until apples are soft and tender. The texture should be such that, when you press with a fork over it should mash up.
Allow the apple mixture to cool and then mash with a fork or potato masher.
You can also puree the applesauce and store in the refrigerator for a couple of days, in an airtight container.
Maple Cinnamon Applesauce
I know it’s been around for a while, but I just want to say that central heat is amazing. How I survived the past four winters with my little space heaters and dangerously vintage floor heaters is beyond me. In my new apartment, all I have to do is scootch the little dial on my wall a smidge to the right and I instantly hear the whoosh of hot air flowing throughout my apartment.
I suppose this is how people who are accustomed to modern-day conveniences feel like when they turn on their new surround sound system for the first time. I am the maestro of my thermostat, you guys!
Although I could keep my place as warm as a Tahitian beach house through February, I have no desire to do so. After enduring those chilly winters, I feel like something’s wrong if I am warm enough to walk around the house barefoot and in pajama shorts as leaves fall off trees outside.
Cold weather calls for sweaters, comfort food and general coziness, which means that I’ll be keeping the thermostat down comfortably low. That way I can fully enjoy cold weather comfort food like homemade applesauce, which warms up the house and fills it with a glorious sweet, spiced apple scent better than any candle.
This rustic applesauce is more like apple pie filling than the mealy, uniformly textured store-bought applesauce. While I remain indifferent in the great homemade pumpkin purée debate, there is no question when it comes to applesauce. This hearty, chunky homemade applesauce made from ripe, in-season apples puts the store-bought kind to shame.
This recipe for maple-sweetened applesauce caught my eye as I read through Diane Rossen Worthington’s latest cookbook, Seriously Simple Parties, which is just what it sounds like. In the headnote for the recipe, she explains that covering the pot of apples at first basically steams them, then uncovering the pot later in cooking allows the liquid to reduce and that sweet apple goodness to intensify in flavor. This sounded like a good plan to me, and I was pleasantly surprised to find that I could make applesauce in just twenty minutes of stove time. Please make it before apple season is over!