Homemade Cinnamon Applesauce

It’s finally here. Time to admit that fall has arrived. I can’t possibly continue to be stubborn about this any longer. The days are cooling down, pumpkin spice latte’s are calling my name, and we went apple picking. Apple picking is NOT a summer activity. So I’m caving. And this non-coffee-drinking-girl is going to get a pumpkin spice latte ASAP!

Making your own applesauce is really simple. Hubby and I don’t eat applesauce except during the fall when I make huge batches on the weekends. I usually make cranberry applesauce because I love the combination of apples and cranberries. But this year I wanted to try out a new recipe. This applesauce is very cinnamony and delicious. And I made it extra thick! I love eating it warm. Makes me think of apple pie. Especially when you top it with a scoop of vanilla ice cream.

While I’m talking about apples, do you have one of these apple peeler, corer, slicer things? They’re AWESOME. It’s one of two uni-tasker we allow in the Beantown Baker kitchen (the other is the garlic press). Hubby really enjoys using this contraption partially because it’s fun to use and partially because he knows he’ll get more apple goodies if he helps out. If you have one in the back of your cabinet collecting dust, I recommend pulling it out while it’s apple season!

One Year Ago: Garlic Naan and Chicken Tikka Masala
Four Years Ago: The Cone Method

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Homemade Cinnamon Applesauce

Yield: Makes ~3 cups

Ingredients:

6 apples, peeled and cored
3/4 cup brown sugar, packed
1/8 tsp salt
1/4 cup lemon juice
1 tsp cinnamon
1/3 cup water

Directions:

Cut the apples into large chunks and put them in a heavy pot over medium heat; add the brown sugar, salt, lemon juice, cinnamon and water.

Bring to a simmer and reduce heat to low.

Cook, stirring occasionally, for about 45 minutes to 1 hour, until the apples are extremely soft and mushy.

Using a potato masher or fork, mash the apples together until you have an applesauce-like consistency.

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11 Responses to “White Chocolate Cranberry Mousse”

  1. #
    1
    theblogisthenewblack — October 27, 2010 at 11:44 am

    Love any type of mousse- esp if it’s pink!

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    2
    Debbi Does Dinner Healthy — October 27, 2010 at 12:25 pm

    Love the pink! So cute and it looks and sounds delicous! Thanks!

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    3
    Boston Food Diary — October 27, 2010 at 2:10 pm

    This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!

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    4
    Cupcake Activist — October 27, 2010 at 3:47 pm

    Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.

  5. #
    5
    Megan — October 27, 2010 at 5:17 pm

    I know you said lighter dessert idea, but I’m picturing a cranberry mousse tart with dark chocolate drizzled on top!

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    6
    Rachel @ The Avid Appetite — October 27, 2010 at 8:31 pm

    This looks delicious! Also, can I ask…what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!

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    7
    Jen — October 27, 2010 at 8:42 pm

    Rachel – For the majority of my photographs, I use 12″x12″ scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!

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    8
    The Small Boston Kitchen — October 27, 2010 at 9:40 pm

    Lovin’ the cranberryness here!

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    9
    Nutmeg Nanny — October 28, 2010 at 3:17 am

    Love the pinkness and love the recipe!

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    10
    oneordinaryday — October 31, 2010 at 11:51 am

    This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!

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    11
    Eliana — November 1, 2010 at 3:45 pm

    This mousse looks divine! I could not be trusted around it.

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