We peeled, cored and sliced 3 pecks of local MacIntosh, Cortland and Jonathan apples to make two big batches of applesauce and 2 pans of apple crisp.
One batch of applesauce was just apples for the apple of my eye to enjoy some day soon.
The other was spiked with apple juice concentrate and cinnamon sticks.
Do you mash up your applesauce once it has cooked or do you enjoy it chunky? We love chunky cinnamony applesauce around here.
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2 comments:
I just discovered your blog today whilst looking for clean eating recipes and I love it!
Can you tell me how you made the apple sauce?
Thanks in advance
Claudia, Thanks for stopping by!
I used an apple peeler, corer, slicer on 1 peck each (3 pecks total) of local MacIntosh, Cortland and Jonathan apples. I then placed the peeled and sliced apples into a large dutch oven with 6 inches of cinnamon stick, 1/4-1/2 c thawed apple juice concentrate (dependent on how sweet your apples are), and 1/4-1/2 c water (dependent on how much apple juice you use) over medium heat.
Cover and stir occasionally until apples reduce down to your desired consistency.
I like my applesauce chunky and warm. But others like it smooth, like store-bought applesauce. To smooth out the applesauce you can use a potato masher or a blender.
Enjoy!
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