Cinnamon Applesauce
© Rolling Harvest in partnership with Carversville Farm Foundation
Ingredients
- 3-4 lbs apples cored, quartered & peeled (leave skins on if using food mill, see note)
- ½ cup water
- 1 tsp ground cinnamon
- ¼ tsp nutmeg optional
- Note: Add ¼ cup brown sugar or maple syrup optional if you like sweeter applesauce
Instructions
- Put all of the ingredients into a large pot. Cover. Bring to a boil. Lower heat and simmer until apples are very soft, about 20-30 minutes, stirring occasionally to prevent sticking on the bottom of the pot.
- Remove from heat. Mash with potato masher for a chunky applesauce, or use a food mill or blender for a smooth applesauce. Transfer to large bowl.
- Ready to serve hot. If you wish to serve the applesauce cold, leave out at room temperature for 30 minutes before placing in the refrigerator.
Notes
If you are using a food mill (a tool similar to a potato ricer) to make a smooth applesauce, you can leave the skins on. The food mill will leave the skins and seeds behind as it purees the sauce.
- There are many varieties of apples—some are best for eating, some for cooking, and others are all-purpose.
- Best cooking apples: Golden Delicious, Granny Smith, Fuji, Jonathan and McIntosh.
- They can be sweet or tart, and come in a variety of colors.
- Apples are low in calories and fat-free. They are a good source of Vitamin C and fiber.
- Apples will stay fresh at room temperature for 2 days. They can remain fresh in the refrigerator for 2 weeks or more. Wash in cold water before eating.
- Most apples discolor quickly after they are cut, so use them quickly or toss them with some lemon juice to stop browning.
- Slice up an apple and add to a salad for a sweet delicious crunch.
- Spread a small amount of peanut butter on apple slices, and enjoy as a healthy snack.
Nutrition
Calories: 116kcalCarbohydrates: 30gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 191mgFiber: 4gSugar: 24gVitamin A: 92µgVitamin C: 8mgCalcium: 18mgIron: 1mg
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