Full of warm fall flavors, this cinnamon applesauce is the easy snack you need in your life!
Fall is well underway which means lots that a lot of other things are happening: back-to-school, football (and tailgating for those of us who never quite make the games), pumpkin spice EVERYTHING and of course, apple picking!
We went apple picking just outside of Ann Arbor last week and while I spent most of my time trying to get Rocky to take pictures and downing the orchard’s fresh cider, I also went home with a bag of apples. I don’t love pie (shocking, I know) but I do love applesauce so I knew immediately what I was going to make with my stack of freshly-picked apples.
If you’ve never made your own applesauce, you might be wondering if it’s really worth it. Well, knowing what’s going into my applesauce (fresh local apples, no preservatives or ingredients you can’t pronounce) makes it worth it to me! The most tedious part of making applesauce is always the peeling and coring of the apples but once you’ve gotten past that the rest is smooth sailing. In fact, no part of this process is especially difficult, some parts are just more labor intensive than others.
How to Pick Your Apples
If I had my way, I’d eat only very sour, very cold granny smith apples for the rest of my life. The truth is though, this recipe works far better with slightly sweeter apples so I’ve had to make concessions.
Since we went apple picking last week, I didn’t have much of a choice to make. Of course there are A TON of apple varieties but as long as you pick something red-ish that is on the sweeter side, you’ll be fine! Think Fuji or Gala.
Do I Really Need an Emulsion Blender?
The short answer is YES! Besides being a huge help in making applesauce, emulsion blenders are amazing for soup making. Gone are the days that you have to transfer your ingredients to a blender (watch out for spills and splashes) in order to get them creamy.
My mom was always a big fan of these so I grew up appreciating how valuable an emulsion blender can be in the kitchen. I’m currently trying to pair down my appliances but trust me, this one isn’t going anywhere!
- ~10 apples
- 1 cup apple cider
- 2 teaspoons cinnamon, divided
- Peel and core the apples. Chop them roughly and add to a large pot. Pour the apple cider into the pot and cook over medium high heat until the mixture comes to a boil. Continue to boil until the apples are completely soft (about 10-15 minutes).
- Take the pot off the heat and use an emulsion blender to blend the applesauce. Some chunks may remain, depending on your preference. Return to heat and add the apple sauce in ½ teaspoon increments until you are satisfied with the flavor.
- Serve immediately or transfer to an airtight container and refrigerate.