Chunky Apple Sauce

by Marsie

Nothing says fall like apples, especially Macintosh apples. Last week I found myself with a bag of Macintosh apples that were on the verge of going bad. What could I do with so many apples? I have already made an apple crisp this season and was itching to try a new recipe.

My roommate, Martha, forwarded me this recipe after she had filled our kitchen with the aroma of cinnamon and apples while making this sauce. I decided to give it a try and discovered the sauce is amazing, whether warm or chilled. Top it on pancakes with peanut butter and pumpkin butter – you will never want to eat pancakes another way again!

The recipe is simple, only requiring four ingredients to make a delectable sauce.  Put out of mind the store bought apple sauce in single serving plastic cups; those  preservatives and over sugared cups are nothing to apple sauce made from fresh, tart, in season apples.

Chunky Apple Sauce

Adapted from the Pastry Affair, my new favorite baking blog.

Yields 4 servings

  • 4-5 large tart apples (or 6-9 small apples), peeled and cored
  • 1 teaspoon lemon juice
  • 1/4 to 3/4 cup granulated sugar
  • 1/2 teaspoon cinnamon

Cut the apples into 1/8-inch slices and cut those slices in half. Put the apples in a saucepan and add the lemon juice and 3/4 cup water. Stir apples to coat thoroughly with the mixture. Cover the apples and cook over medium heat for 7 minutes.

Add 1/4 cup to 3/4 cup sugar, depending on the sweetness of your apples. Start with 1/4 cup and increase the sugar until you reach the desired sweetness. Stir in cinnamon. Turn heat down to medium-low and cook uncovered until water evaporates and and apples are tender, about 10 minutes.

Store applesauce in an air-tight container in the refrigerator. Enjoy either warm or cold.

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