Cinnamon Apple Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Large apples your favorite Apples, cleaned, cored and roughly chopped (mine was 352 grams)1/2 cup Water per pound of apples1/2 Lemon or 1 tablespoon Lemon Juice1 Cinnamon Stick
In a heavy bottomed large pot add apples, water and cinnamon stick. Squeeze in lemon juice.
Bring to boil over medium high heat. Lower the heat and simmer for about 30 minutes.
Remove from the heat and let applesauce cool a bit. Take out the cinnamon stick. Purée in blender or food processor until desired consistency is achieved. Add more water if needed.
Sweeten your applesauce to taste with your favorite natural sweetener. You might not need to at all. I like pure maple syrup, honey or sucanat (unrefined cane sugar.)
You can make your applesauce smooth or chunky, simply purée it until it reaches the desired consistency.
Adjust water to make thicker or thinner. I have found that 3/4 cup of water per pound of apples is a middle ground for thickness.
My favorite apples are Pink Lady, Honey Crisp and Granny Smith. I generally use a combination of these when I make applesauce.
I keep the skins on the apples for added nutritional value, fiber and flavor. Once it is puréed you cannot even tell they are there.
Cooking the applesauce with the cinnamon stick really infuses the flavor into the sauce. If you do not have cinnamon sticks you can add a few pinches of ground cinnamon to taste towards the end of cooking time.
OPTIONAL GARNISH
fat free Greek Yogurt
Sour Cream
Spices: ground Cinnamon, Cardamom, Nutmeg, Pumpkin Pie Spice
Dried Fruit: Raisins, Blueberries, Cranberries, tart Cherries
Serving Size: 4 - 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SHELBSYD.
Bring to boil over medium high heat. Lower the heat and simmer for about 30 minutes.
Remove from the heat and let applesauce cool a bit. Take out the cinnamon stick. Purée in blender or food processor until desired consistency is achieved. Add more water if needed.
Sweeten your applesauce to taste with your favorite natural sweetener. You might not need to at all. I like pure maple syrup, honey or sucanat (unrefined cane sugar.)
You can make your applesauce smooth or chunky, simply purée it until it reaches the desired consistency.
Adjust water to make thicker or thinner. I have found that 3/4 cup of water per pound of apples is a middle ground for thickness.
My favorite apples are Pink Lady, Honey Crisp and Granny Smith. I generally use a combination of these when I make applesauce.
I keep the skins on the apples for added nutritional value, fiber and flavor. Once it is puréed you cannot even tell they are there.
Cooking the applesauce with the cinnamon stick really infuses the flavor into the sauce. If you do not have cinnamon sticks you can add a few pinches of ground cinnamon to taste towards the end of cooking time.
OPTIONAL GARNISH
fat free Greek Yogurt
Sour Cream
Spices: ground Cinnamon, Cardamom, Nutmeg, Pumpkin Pie Spice
Dried Fruit: Raisins, Blueberries, Cranberries, tart Cherries
Serving Size: 4 - 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 53.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.4 g
- Protein: 0.2 g
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