Life’s simple pleasures can be the best! Sometimes it takes a friend to remind you. Over the holidays, Lani did just that by whipping out her homemade applesauce from her freezer. Winner, winner! Served with our chicken dinner!
This is so easy to make and it tastes like applesauce should taste. Like apples! Once you make it, you will never buy it in a can or jar again, I promise you!
Pork and apples are perfect partners too. Try your homemade applesauce with grilled center cut pork chops, marinated in a little Worcestershire sauce and a grind of lemon pepper. Again, simple is definitely the way to serve food that is naturally great to start with. And don’t forget, an apple a day does keep the doctor away!
Chunky, Fresh, Homemade Cinnamon Applesauce
Peel, core and chop apples into chunks. Toss in a Granny Smith for a little hint of tartness if you like.
In a large pot, combine apples and water. Water should just barely cover the bottom of the pot.
Cover and bring to a boil. Reduce heat to medium low and simmer for approximately 10 minutes. Check to be sure there is enough liquid in the pot to prevent sticking. Stir occasionally.
Add sugar, cinnamon and cloves and continue to cook for another 5-10 minutes.
Once the apples are tender with a little bite to them, mash the mixture with a potato masher, until you get the consistency of your liking.
Add the vanilla and stir. Applesauce can be served warm or chilled.
Tips:
Applesauce can be kept refrigerated for a couple of days. Applesauce freezes great!
If you like your applesauce smooth, you can use an immersion blender instead of the potato masher.
- 3 1/2 - 4 pounds apples (8-10 apples) peeled, cored and cut into chunks (I like Fuji, Gala, Jonagold)
- 1/2 Cup water
- 2 tablespoons sugar (Optional if apples are sweet)
- 1 teaspoon ground cinnamon
- Pinch of ground cloves
- 2 teaspoons Vanilla
- Peel, core and chop apples into chunks.
- In a large pot, combine apples and water. Water should just barely cover the bottom of the pot.
- Cover and bring to a boil.
- Reduce heat to medium low and simmer for approximately 10 minutes. Check to be sure there is enough liquid in the pot to prevent sticking. Stir occasionally.
- Add sugar, cinnamon and cloves and continue to cook for another 5-10 minutes.
- Once the apples are tender with a little bite to them, mash the mixture with a potato masher, until you get the consistency of your liking.
- Add the vanilla and stir. Applesauce can be served warm or chilled.
- Applesauce can be kept refrigerated for a couple of days. Applesauce freezes great!
- If you like your applesauce smooth, you can use an immersion blender instead of the potato masher.
I’ve never made it with vanilla…i’ll have to try it!
Lani ~ Yours was so good! Using vanilla gets it just a little closer to apple pie 😉