Thursday, October 24, 2013

Maple Cinnamon Applesauce

Applesauce is a popular snack with my one and a half year old.  With apples in season I decided to make a batch of my own.  We went to a nearby orchard with the intention of picking apples for applesauce. Well, there were way too many distractions to get her to focus on picking fruit from a tree, so I ended up purchasing the apples from the pre-picked apples in the market.  We did have a great time near the orchard and thoroughly enjoyed our visit at the farm, but skipped out on the picking part of this day trip.  Maybe next year!

When we got home I began the process of making applesauce.  It is surprisingly easy and it tastes so good it's hard not to put applesauce on everything.


1 dozen Empire Apples
1 dozen Honey Crisp Apples
1 cup pure maple syrup
1 tablespoon cinnamon


Peel the apples and remove the cores.  Slice the peeled apples and place them into a large pot.  Put just enough water in the pot to cover the bottom.  This is to prevent the apples from burning.  Don't add too much water, because the apples will release moisture once you start cooking them.

Add the maple syrup and cinnamon to the pot.  Toss apples to coat.

Cover the pot with a lid, so the steam will not release when you start to cook them.  Turn the element on to medium heat and cook for about 20-25 minutes, stirring occasionally.

Once apples have softened remove from heat and allow them to cool.  When they are at room temperature take an immersion blender and blend the apples into apple sauce!  Alternatively, you can use a blender, however I like to leave some small chunks in the sauce to give it a nice texture and the immersion blender allows me the control over the consistency.

Can be served immediately or canned for future use.

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