This ultra easy recipe for natural applesauce is rich in Vitamin C and dietary fiber. It just requires a vertical wand blender: no need to peel the apples as long as they're organic! The skins add vitamins and color and puree nicely into the mix. This is a great topping for granola and yogurt; oatmeal or other hot cereal; and makes a lovely dessert sauce. We make big batches in the fall and have it for breakfast, snacks, and dessert. Applesauce also freezes very well.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 3 pounds apples, cored and chopped into 1" chunks (some good picks are Braeburn, Cameo, McIntosh, Pippin, Mutsu, Fuji or Rome apples)
- 1 cinnamon stick
- Juice of 1/2 lemon
- 1/4 cup agave nectar (optional)
- 2 cups water
Place all ingredients in a non-reactive steel or enamel pot. Bring to a boil, reduce heat, cover, and cook the apples until very tender, about 20 minutes. turn off the heat and allow the apples to sit, covered, for about 15 minutes, until they have cooled slightly. Puree the fruit with a vertical blender or in a food processor until smooth.
Makes about 6 cups of applesauce
Copyright 2010 by Jen Hoy