Quick and Easy Chunky Applesauce

Chunky-Applesauce(594x404)-frameOh man…Don’t you LOVE applesauce? I love to top it with cinnamon. I add it to all kinds of things when I bake as a substitute for oil to make it lower in fat. I dump it in my cakes, cupcakes, quick breads, brownies, cookies, muffins you name it. Try it as a topping for your pancakes too! It’s really delicious. You wouldn’t blink twice if I said top your pancakes with strawberries, but trust me when I say applesauce is just as good and such a great low fat option!

I’ve never made applesauce before. It seems like a daunting task and I’m one of those impatient people that when something calls out to me, I want it NOW, not an hour from now. I know, I know…patience is a virtue, but when it comes to food, I’m not virtuous. Anyway, I saw this recipe and saw it takes only 30 minutes from start to finish to make and I thought I’d give it a shot just so I could say I made applesauce and people would think I’m all cool and domesticky (I don’t think that’s a word, but I think I like it! I’m learning to make up words like Mr. Chef).

Store the leftovers (if any) in an airtight container for up to 1 month. Did you know you can also freeze applesauce to use for later? Yep. Let the applesauce cool and place in 1/2- to 1-cup plastic containers and pull out and thaw when ready to eat.

Prep Time: 10 mins
Cook Time: 20 mins
Yields: 5 1/2 cups

Ingredients

  • 6-8 apples (about 3 pounds), peeled, cored and thinly sliced (use Golden Delicious or McIntosh)
  • 3 tablespoons butter
  • 1/4 cup water or 1/4 cup apple juice
  • 3 teaspoons fresh lemon juice
  • 4-6 tablespoons sugar or brown sugar (to taste)
  • Pinch of salt
  • 1-2 teaspoons ground cinnamon (optional)
  • 1/8 teaspoon ground nutmeg (optional)

Instructions

  1. In a large saucepan over medium heat melt the butter. Toss in the thinly sliced apples and stir until the apples are well coated with butter.
  2. Combine apples, water or apple juice , lemon juice, salt, cinnamon and nutmeg. Cover; cook over medium heat stirring occasionally until the apples are tender (about 20-25 minutes). If you want a saucier applesauce, stir more frequently. If apples look too dry, add an additional 1-2 tablespoons of water or juice.
  3. Once tender, stir in the sugar until well dissolved. Make sure to add the sugar at the end of the cooking process. It makes a difference in the texture.
  4. Remove saucepan from heat and mash with a fork or potato masher. I tried the applesauce a bit chunky at first, then mashed it some more. I prefer mine with fewer chunks as possible. If you don’t like any chunks, place in a food processor and pulse until smooth.
  5. It’s absolutely delicious eating it warm. Sprinkle with cinnamon or try it with brown sugar on top.
  6. Store leftovers (if any) in an airtight container for up to 1 month. Did you know you can also freeze applesauce to use for later? Yep. Let the applesauce cool and place it in 1/2- to 1-cup plastic containers and pull out and thaw when ready to eat.

Recipe adapted from Kittencal on Food.com

 

Chunky Applesauce
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 5 1/2 cups
Ingredients
  • 6-8 apples (about 3 pounds), peeled, cored and thinly sliced (use Golden Delicious or McIntosh)
  • 3 tablespoons butter
  • 1/4 cup water or 1/4 cup apple juice
  • 3 teaspoons fresh lemon juice
  • 4-6 tablespoons sugar or brown sugar (to taste)
  • Pinch of salt
  • 1 1/2 teaspoons ground cinnamon (optional)
  • 1/8 teaspoon ground nutmeg (optional)
Instructions
  1. In a large saucepan over medium heat melt the butter. Toss in the thinly sliced apples and stir until the apples are well coated with butter.
  2. Combine apples, water or apple juice , lemon juice, salt, cinnamon and nutmeg. Cover; cook over medium heat stirring occasionally until the apples are tender (about 20-25 minutes). If apples look too dry, add an additional 1-2 tablespoons of water or juice.
  3. Once tender, stir in the sugar until well dissolved. Make sure to add the sugar at the end of the cooking process. It makes a difference in the texture.
  4. Remove saucepan from heat and mash with a fork or potato masher. I tried the applesauce a bit chunky at first, then mashed it some more. I prefer mine with fewer chunks as possible. If you don't like any chunks, place in a food processor and pulse until smooth.
  5. It's absolutely delicious eating it warm. Sprinkle with cinnamon or try it with brown sugar on top.
  6. Store leftovers (if any) in an airtight container for up to 1 month. Did you know you can also freeze applesauce to use for later? Yep. Let the applesauce cool and place it in 1/2- to 1-cup plastic containers and pull out and thaw when ready to eat.

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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