Homemade applesauce. Nothing feels quite as comforting.
I made a huge batch of applesauce this past weekend. I ended up freezing it so it'll stay fresh enough for Easter, but I'm so nervous it's going to thaw all watery this weekend!! Note to self: Don't experiment with food and different food techniques the week you are to host 15 people for a Holiday. Got it.
Anyway, I've been making this applesauce for quite a few years now, and I really enjoy it. I used to keep the skins on when I boiled it, but I like the smooth consistency I get from the peeled apples, so I do it that way now. I will never, ever throw away apples. If they get too soft or aren't so fresh looking, I turn them into applesauce either to eat or to use in baking.
I made this recipe (times 5!) this weekend:
Homemade Apple Sauce
adapted from allrecipes.com
2 apples - peeled, cored and chopped
1 teaspoon ground cinnamon
1/4 cup water
1 tablespoons brown sugar
1. Place shredded apples in a medium saucepan over medium low heat. Sprinkle with cinnamon, then add water and cook until the apple bits become soft and mushy.
2. Use an immersion blender to puree the apples
3. Stir in brown sugar and mix well; if desired, top with ice cream and serve.
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