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
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂
Ohmygodness! I made it and I’m in love! 🙂
Greetings from Poland!
beantownbaker — July 14th, 2013 @ 4:19 pm
So glad you enjoyed this! Glad to have a friend in Poland 🙂
I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂
beantownbaker — September 2nd, 2014 @ 7:16 pm
So glad you enjoyed this curd recipe!
how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.
beantownbaker — September 2nd, 2014 @ 7:18 pm
Hope this worked well for you. I used one batch for a triple layer cake.
I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?
So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?
Hello is it possible to can this recipe?