Monday, September 26, 2011
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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.

Better than Store Bought, Side Dish
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8 Responses to “Strawberry Shortcake Cookies”

  1. #
    1
    hannah! — June 4, 2010 at 1:44 pm

    im so sad it has come to an end too! anyway these must be pretty tasty

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    2
    lovestoeat — June 4, 2010 at 1:50 pm

    mmmmm those are one of our faves..i made them a TON last year..soo good
    yours look great

  3. #
    3
    Amy of Sing For Your Supper — June 4, 2010 at 3:59 pm

    These look delicious!! I bet they’d go over great at a 4th of July party! I loved your strawberry week- such a great idea!! 🙂

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    4
    Sarah — June 5, 2010 at 1:43 am

    These look great! We definitely don’t need 3 dozen though and wouldn’t want so many to go bad. Do you think they’d freeze well? I was thinking of doing what you did with freezing the chocolate chip dough a few weeks back, but I’m not sure if the strawberries throw a wrench into the mix.

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    5
    Jen — June 5, 2010 at 1:00 pm

    Sarah,

    I’m not sure if these will freeze well. They were definitely best the day they were baked. Nice and crispy like a shortcake. The second day they were a bit more soft. I’d definitely be nervous to freeze them, but if you try it, let me know how it goes.

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    6
    squirrelbread — June 5, 2010 at 2:25 pm

    just made these, and we loved them! a nice little hot weather treat.

    cheers,

    *heather*

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    7
    A Bluebonnet in Beantown — June 19, 2010 at 2:47 am

    Yum! I’m planning to take my kidlets strawberry picking for the first time. This looks like a great way to use some berries.

    Gena

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    8
    Amy — June 24, 2010 at 4:08 pm

    I made mine canelle-style so they look like little pink footballs and sprinkled them with turbinado sugar…SUPER YUMMY!

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