Canning

Chunky Cinnamon Applesauce

April 16, 2014

One year, after noticing that my apples were looking a little old and wrinkled, I went in search of a quick and easy applesauce recipe. I knew my children wouldn’t eat wrinkled apples, but I didn’t want to throw them out. I also knew I would never use a recipe which was time consuming and difficult. I wanted to find a recipe I could use to make a large or small batch of applesauce, depending on how many apples I had on hand. Whether I have five apples or 5 lbs, I can use this recipe to make the best applesauce you have ever tasted. I hope you try this recipe soon; warm applesauce it is a perfect fall treat!

Chunky Cinnamon Applesauce
Author: 
Recipe type: Sauce
Cuisine: American
 
Ingredients
  • 8 medium Granny Smith apples
  • 1 tsp ground cinnamon
  • ⅔ c sugar (or to your sweetness)
  • ¾ c apple juice or water
Instructions
  1. Peel and quarter apples. Place apples and apple juice or water in a large sauce pan. Cover and cook on medium heat until the apples are soft. Add sugar and cinnamon, and mash with potato masher or puree depending on your preference. Or, puree half the apples and mash the other half with a potato masher.
  2. Serve warm or chilled.
  3. To bottle, keep applesauce warm and ladle into pint bottles leaving ½ in head room. Process 20 minutes.
  4. Note: I have used many different types of apples, whatever I have on hand. I have also added pears when I’ve had a couple of those. I have used both water and apple juice. Sometimes I add a couple table spoons of lemon juice to preserve color. This recipe really is very versatile!

 

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