I was given a variety of apples recently and I decided to make a small batch of applesauce, just enough for 2-4 servings. You can use any combination of apples you want and that is what I did. Sometimes a variety of apples turns out a better tasting product than just one type of apple.
- 6 apples, peeled, cored, seeded and chopped (about 6 cups)
- 1/2 cup apple juice
- 1 tsp. cinnamon (I used 1/4 tsp. pumpkin pie spice – blend of cinnamon, ginger, nutmeg, allspice, mace and cloves)
Cut up the prepared apple slices and the apple juice in a saucepan with a lid; add the pumpkin pie spice. Cook, covered, over low heat, until the apples are tender and most of the liquid is absorbed; stirring occasionally. It took about 20 minutes, but the time could be more or less, depending on the type of apples you use. Break up the apples with a fork and allow to cool.
You can put the mixture through a blender if desired. When I cook apples this way I prefer it to be somewhat chunky. You can serve these warm or chilled.
Always be careful when adding cinnamon or what I used is a pumpkin pie spice as the spice can overpower the apples. I only used 1/4 tsp. pumpkin pie spice instead of 1 tsp. cinnamon originally called for in this recipe.
See also my recipe Applesauce From Scratch.