Cinnamon Applesauce

I grew up eating homemade applesauce, and today it is one of the foods I make almost weekly.  In my opinion, homemade applesauce is a million times better than the store bought variety.  Plus, it is much better for you and easy to make.  When I make applesauce I leave the skins on the apples so that none of the fiber or nutrients are lost.  I also don't add any sugar because I think it is completely unnecessary (and Mark agrees, so it's not just me!).  I personally like applesauce best when it is warm, so I recommend reheating it before eating.   Besides eating it plain, I love to have it for dessert with blueberries, or for lunch with a couple of spoonfuls of plain Greek yogurt on top (the mix of the warm applesauce and cold yogurt is really good!).

This recipe is actually more of a formula, as you can choose what types of apples to use.  I have used many different kinds depending on what looks good in the store.  The only apples I have not liked as applesauce are red delicious.  To make this applesauce, simply combine water and apples in a pot, turn up the heat, and stir occasionally.  The pictures below show what the applesauce will look like before cooking and after cooking:

You can leave the applesauce chunky after cooking, or blend to make it smooth.  I prefer it blended.  I'm not  always a huge fan of apples on their own, but I LOVE this applesauce.  I feel good knowing that I am essentially just eating plain apples (and cinnamon) in another form.

Cinnamon Applesauce

yield:  approximately 2 cups of applesauce per pound of apples

INGREDIENTS:

• apples (most varieties will work... I currently like using McIntosh)
• water (start with about 2/3 cup per pound of apples)
• ceylon cinnamon or regular cinnamon (about 1/2 tsp per pound of apples, or to taste)

DIRECTIONS:

• 1)  Combine apples and water in a large pot.  Bring water to a boil, then reduce heat to medium.
• 2)  Cook, stirring occasionally, over medium heat.  As apples soften, mash them with a wooden spoon.   If the mixture gets too dry, add more water. Once there are no more chunks of apples, remove from heat.  
• 3)  Stir in desired amount of cinnamon.  Blend with an immersion blender, food processor, or regular blender if desired.  Or, leave chunky.
• Notes:  My favorite ways to enjoy are plain, with blueberries, or with Greek yogurt.  You should store applesauce in the refrigerator for about a week.  Reheat before serving if desired.
• (recipe inspired by Family Fresh Cooking)