maple cinnamon applesauce

I never really thought of myself as someone who makes her own applesauce. I’ve made a condiment or two in the past, but applesauce just seemed so daunting. I mean you have all these apples and you want me to like mash them up or something? What?

There’s actually no mashing involved. Okay maybe a little at the end, but it’s really more like mushing than mashing.

Kitteh mush mash

I started thinking about how much applesauce I use. Almost every single time I make a cake, I’m using applesauce as the egg substitute. And with the fall season peeking its head around the corner, it would be nice to have some specially flavored applesauce to spice up fall cakes, breads and muffins. Think maple…think cinnamon…think about sharing some of it with me…

I say this recipe is adapted from Eating Well but really, I didn’t change much. I just increased the water and cinnamon, and chose Honey Crisp apples instead of Golden Delicious.

Just peel some apples and throw them in a pot for a bit. That’s pretty much it. You’ll be shoveling spoonful after spoonful of applesauce in your mouth faster than you can say “who’s going to win Big Brother this year? Oh, you don’t watch Big Brother? Why are we friends?”

 

Maple Cinnamon Applesauce
Recipe adapted from Eating Well
Makes 3-4 cups of applesauce
Printable recipe

Ingredients:

  • 6 McIntosh apples, peeled and sliced into 1″ pieces
  • 2 Honey Crisp apples, peeled and sliced into 1″ pieces
  • 3/4 cup water
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cinnamon

 

To make the applesauce, start by placing the sliced apples and the water in a large saucepan and bringing it all to a boil.

As soon as the water begins to boil, reduce to a slow simmer and cover the saucepan.

Allow the apples to simmer for 20-30 minutes, stirring every 5 minutes or so.

You’ll know they’re done when all of the apples have turned into a soft clumps.


Remove from the heat and stir in the cinnamon and maple syrup.


Serve immediately or store in an airtight container in the refrigerator for up to two weeks.


If you are freezing the applesauce, Eating Well recommends using it within 6 months.

6 thoughts on “maple cinnamon applesauce

  1. I love making my own applesauce! My mom made a lot of it when I was a kid… and it’s a great way to use the leftover apple pulp left after juicing!!! I love that you included one of my favorite fall flavors… maaaaaaaaaple! :D Happy weekend chica! HUGS!

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