Chunky Applesauce is the little black dress of the culinary world.
|For a complex taste, choose a variety of baking apples, like Granny Smith, Jonagold, Braeburn, Gala and Jazz.|
4 ingredient applesauce: apples, apple cider or juice, a cinnamon stick and some brown sugar (optional).
|Peel and core apples into large chunks.
Think of the apple as a (sort of) square and cut four sides around the core.
Place the apple chunks in a large pot (with a lid), toss with the juice and the cinnamon stick.
|No blender required. As the applesauce cooks down, stir every 10 minutes or so and mash down the apples as they soften.
Lift the lid off with a pot holder and be careful not to burn yourself! The steam rising from the covered pot is HOT.
Dig in to chunky applesauce: a culinary staple you can make all year long and discover new ways to add it to you favorite meals at breakfast, dinner or dessert.
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Serves: 10 +
- 10 large assorted cooking apples,
- (Ex: Jonagold, Granny Smith and Braeburn)
- ¼ cup apple cider
- 1 cinnamon stick
- ¼ cup brown sugar (packed), optional
- Peel apples, remove cores and cut into large chunks.
- Place apples in a deep pan or soup pot with a tight fitting lid.
- Add ¼ cup apple cider or juice and cinnamon stick and bring to a boil over medium heat. When liquid begins to boil, reduce heat to medium low, cover and cook for 30 - 40 minutes.
- Stir apples occasionally to keep apples on the bottom of the pot from burning. Applesauce is done when apples are brown and soft enough to break up with a large spoon. When applesauce has cooled, taste and add brown sugar if desired.