Chunky Applesauce is the little black dress of the culinary world.
Basic, versatile, a cooking “wardrobe” builder. Layer it with yogurt and berries for a breakfast parfait. Lighten baked goods by substituting applesauce for half the oil or butter in a recipe. Serve a side of applesauce with roast chicken, pork chops or grilled vegetables. This recipe is so basic, you can make it without measuring ingredients. Halve this recipe or double it, it always comes out highly fragrant, slightly sweet, with great big chunks of apple in every spoonful. If you prefer a smooth sauce, use your blender or hand mixer to puree the final product.
|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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- 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.
Adapted from 500 Fat Free Recipes