Applesauce at the grocery store, particularly those single-serving brands that go into kids’ lunchboxes, usually contain either sugar or fake sugar, such as Sucralose (like Splenda). Unfortunately Mott’s Original and Cinnamon both have high fructose corn syrup, so parents are trying to give their kids something healthy but keep hooking them on sweets at the same time.
I made one batch of applesauce which comes to about one pint, and it was gone before the end of the day. It makes a great snack because it’s all fruit, and it’s irresistible when it’s still warm. Later I’ll can some so that I can make it once and have it all winter. It’s quick because the apples cook down themselves so you don’t need to take time to shred or chop them. Different varieties of apples cook down at different rates. I used four different kinds of apples from the farm stand that I never see in the grocery stores, one was honey crisp but I don’t remember the others. When I bake with apples, I try to mix up the types a bit, but use whatever variety you like.
Applesauce
4 medium apples
1/2 C water
1/4 t cinnamon
Peel, core, and cut the apples in quarters. Cut each quarter in two or 3 pieces into a large pot with the water and cinnamon. Cook about 25 minutes. Some apples will cook in 10-15 minutes and others take 1/2 hour. When they’re all soft, mash a bit with a potato masher. Put in a sterile jar(s).
