I love applesauce. Gimme a spoon and I’ll take down a jar of it in one sitting. Only problem is that the first ingredient listed on most store-bought kinds is high fructose corn syrup. Not even apples! High fructose corn syrup. Kinda sad, isn’t it? Sad and disturbing.
Instead of standing tall on my anti-sugar soapbox though, let’s discuss how to make a healthier version… one that barely needs sugar at all.
I bring you: the prettiest rosiest homemade applesauce that won’t give you diabetes. (Didn’t promise I’d stay off the anti-sugar soapbox.) This recipe is adapted from Elana Carlson at Food52, who uses cinnamon sticks and a lot more water. I don’t particularly care for cinnamon, so I just used a dash of it. Some apples, water, the sugar of your choice (I like organic palm sugar), and you’re ready to roll.
My mom-mom used to make her own applesauce with a foley, but that’s way too complicated and laborious. And unnecessary! Leave the skin on, as per Elana’s advice, and if you like your applesauce smooth, just pulse it through a Vitamix (or any kind of blender) after the apples are cooked down.
This is not your grandma’s (or sugary store-bought) applesauce. This is the new and improved applesauce. Your new favorite TV Dinner side (or, if you’re like me, midday pickmeup). Grab a spoon and dig in.
- 15 apples (I used 11 of different red varieties, 4 pink-inside winesaps)
- Sugar, to taste (I used ~2 teaspoons of organic palm sugar)
- Cinnamon, to taste
- Cut and core apples and dump in a big pot.
- Pour water in to cover about 1 inch of apples on the bottom.
- Turn on medium heat and cover. When water and apples start to bubble, lower the heat, stirring occasionally.
- When apples get to your desired softness, taste for sweetness. I only used a dash of cinnamon and a teeny bit of sugar. It is naturally very sweet.
- If you want it smooth and not chunky, put a few servings at a time through a Vitamix/blender.
- Put in jar or container to store in fridge or freezer!
This recipe is adapted from Elana Carlson at Food52 who says you do not have to skin the apples. The skin gives it more flavor and (better) texture.
A Recipe From Jamie Stelter | www.thetvdinner.com