cinnamon applesauce

smooth deliciousness

Recently, I was talking to someone who hates applesauce. I think it was mostly the texture that grossed them out, but at the mere mention of the stuff their nose wrinkled in total disgust. And honestly, I can almost understand that reaction if we're talking about the store-bought kind because I don't think it's all that spectacular myself.

I did quickly counter their flat-out rejection with a serious question though, because it begs asking: but have you ever tried homemade applesauce? Creamy-smooth, delectable, cinnamon-y, fresh-from-the-pot applesauce? Because that kind of applesauce is a whole different beast. Obviously, their answer was no. Because really, how often do I hear about people outside of my home just whipping up a batch nowadays? Never. The answer to that is: never. Which is a real crying shame.

In my childhood, I don't remember eating anything but homemade applesauce. I'm sure that I did, but it was so unremarkable that I have no recollection of it. The homemade stuff simmered by my grandfather for our The Sunday Before Christmas celebrations, however, was absolutely delicious. In retrospect—knowing my grandparent's penchant for sugar—it was probably loaded with so much refined sugar that it could no longer even be considered a healthy addition to the meal, but it was still superb. And I stand behind my belief that if you haven't tasted homemade applesauce, then you haven't really tasted applesauce at all.

And the very best thing about homemade applesauce? It's an absolute breeze to make! With cinnamon or without. Creamy or chunky. Served hot or served cold. Truly, I'll eat it any way it's served and savor every last bite! I'm unexpectedly hosting a small Thanksgiving this year, and applesauce was quickly added to the vegan menu plan (along with these). I can already taste (and smell) the cinnamon-y deliciousness as I write...

cinnamon applesauce recipe

Ingredients

• 3 pounds of apples (about 10 medium-sized apples)

• 1½ cups water

• 1 teaspoon ground cinnamon (optional)

Directions

1. Quarter and core the apples, leaving the skins on (this is where the nutrition and fiber are people! Besides, the skin gives the applesauce its lovely pink hue ♥).

2. Add the quartered apples, water, and cinnamon to a large soup pot. Cover, bring to a boil, and then reduce heat to a gentle simmer. Cook for 45-60 minutes, stirring occasionally.

3. Using a fork to test, cook until the apples are soft and their skins are falling off. Remove the apples from the heat and process them in the blender until smooth and creamy. If you prefer your applesauce with a bit of texture, blend to your liking. You may have to process this in a couple of batches, depending on the capacity of your blender.

4. Serve hot or cold. Store applesauce in the refrigerator.

notes

The only note I have to add here is that I also freeze it in ½ cup portions and use this whole-foods version of applesauce in all of my baking!

And that'll do it for today, unless you want to take a peek at the holiday soap inspired, in large part, by this yummy homemade applesauce! You can find it here: The Sunday Before ♥

Much love,

Melinda