Cinnamon Applesauce
serves 6
Homemade applesauce is so easy, and so much better than the jarred variety. I like to combine two or three apple varieties for flavor -- Golden Delicious, Granny Smith and Macintosh. Sometimes I add pears.
Read more about this recipe at Karina's Kitchen.
8 to 9 assorted apples, peeled, cored and chopped
1 cup unsweetened 100 percent organic apple juice or cider
1/2 cup water, more if needed
1 small pinch fine sea salt
1 tablespoon agave nectar
1/2 teaspoon cinnamon, or to taste
prep: 15 minutes
total: 45 minutes
peeler
large saucepan
potato masher
1. Place the chopped apples in a large saucepan and add the apple juice and enough water to barely cover the apples. Add sea salt and bring to a simmer over medium heat; cook the apples until they are fork-tender, about 15 to 20 minutes.
2. Mash the apples with a potato masher. Stir in the agave nectar and cinnamon. Continue to cook over low heat until the apples are soft and all the excess liquid has cooked off, about 5 minutes. Remove from heat and cool to room temperature and serve, or cover and store in an air-tight container in the refrigerator.
