Fresh Applesauce

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.

Fresh Applesauce

  • 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.

Comment:

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.

Recipe by cookingwithauntjuju.com

 

See also my recipe Applesauce From Scratch.

3 thoughts on “Fresh Applesauce

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