Cinnamon & brown sugar applesauce
Lightly sweetened with brown sugar for a warm, caramel flavor.
Servings: 6 cups
- 3 lbs apples, unpeeled, cut into 1 inch pieces about 8 medium apples, see note
- ½ cup water
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 3 tablespoon brown sugar if needed
- 2 tablespoon lemon juice
Cut the apples into 1" pieces, discarding the cores. Leave the skin on.
Add apples, ½ cup water, 1 teaspoon cinnamon, and ⅛ teaspoon salt to pot. Bring to a boil.
Reduce to a simmer, cover with a lid, and stir occasionally. Cook for 15-20 minutes until apples are soft. Overcooking the apples can reduce their flavor.
Once soft, remove from heat and mash. For a smooth applesauce, use an immersion blender or food mill.
Taste. Add half of the brown sugar (1.5 Tbsp) and half of the lemon juice (1 Tbsp). Stir and taste again. Add remaining brown sugar and/or lemon juice as needed.
Store in the fridge for up to two months or process for canning (see note)
Best types of apples to use: nearly any apple will work, from sweet to tart, or firm to soft. The better the flavor when raw, the better the flavor the apple sauce will have. However, this recipe is able to help breath life into bland apples.
Canning: According to America's Test Kitchen Foolproof Canning, no added acid is needed for safe canning. So even if you leave the lemon juice out, it will be safe to can thanks to the high acid levels of apples.
Calories: 71kcal | Carbohydrates: 19g | Protein: 0.5g | Sodium: 26mg | Potassium: 128mg | Fiber: 3g | Sugar: 15g | Vitamin A: 61IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg