INGREDIENTS, somewhat vague (because it really doesn't matter)
Lots of Apples, sliced
Some Lemons, quartered
Plenty of Cinnamon
A Bit of Water
STEP 1: Get a wagonload of apples. I usually get mine in bulk from Azure Standard.
STEP 2: Remove stickers and wash if necessary. Slice around core. I like to see the inside of each apple to ensure freshness.
These are sliced thin, but I have also sliced them much thicker with no resulting difference except time saved. |
STEP 3: Throw slices into stockpot. Add some quartered lemons into the mix and douse with cinnamon. Add just a bit of water to cover the bottom of the pot (apples will also release moisture).
I recently tried using a few cinnamon sticks in place of powder. There were tiny bits that wouldn't blend smooth at the end, but I thought the result was tastier. |
STEP 4: Cover and steam until apples are quite soft. Drain as needed. Remove lemon quarters.
I did not drain any liquid from this particular pot and the applesauce was a little soupy. Still good though. |
At times, I have left bits of lemon peel in for the blend. :) |
STEP 5: Pull out the trusty mixeur plongeant as we called it in Belgium, and blend until smooth.
You'll smile knowing those peels are in there, but I bet you won't notice them. |
The whole family will enjoy this treat. It's great on its own, but it's also a fun way to flavor plain yogurt or top off waffles or pancakes.
Amazing Nonie! I waas wondering YESTerday if there is an easy way to make applesauce. Could you then spread it out in the dehydrator for some apple fruit leather?
ReplyDeleteYes! I bet that would be delicious. Let me know. ;)
DeleteI've tasted Nonie's cinnamon applesauce, and it's delish! What apples work the best do you think?
ReplyDeleteHmmm... I've used many different kinds, even in combination sometimes. If you use a very tart apple, you might like a little added maple syrup or rapadura. I find most apples don't need it though. My latest batch was Fujis, and they were just scrumptious.
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