This is too easy for words.
This calls for poetry.
An Ode to Easy Homemade Applesauce, by Anna Nienhuis, lover of warm cinnamon-y applesauce.
No canning, no caution, no waiting.
No hot-sweaty-messy life hating.
Just take some apples, chop ’em up.
Put some water in a cup.
Throw ’em in your favourite pan.
Let it sit – just rest your hands.
Cinnamon adds a special touch
And brown sugar, not too much.
Ginger makes you extra posh –
In twenty minutes it’s all soft.
Blend it, raise your hands aloft!
Fresh pure apples, all a-sauced.
This should be on every table tonight, it’s that easy. Add a cup of cranberries to the mixture and you have Christmas sauce – bring on the turkey and ham! You can also substitute applesauce for oil in many muffin recipes. Or you can give it to your three-year-old and one-year-old and watch it disappear. I now know why my mom had it at many a meal – there is nothing my baby won’t eat if it’s masked in applesauce (read: he’ll eat meat. How did I get two boys who don’t like meat? Another question for another day. Let’s not complicate things here, let’s just make homemade applesauce and pretend like we always knew how easy it would be.)
Also, cinnamon is a must, and pleeease eat your applesauce warm. Sosogood.
Last but not least, please leave me comments in poem. That would amuse me immensely.
- 4-6 apples, peeled, cored, and chopped into about ½"-1" pieces
- ¼ cup water
- 1 tsp cinnamon
- 2 tsp brown sugar (more to taste)
- ¼ tsp ginger (optional)
- Splash of lemon juice (about 1 tsp)
- Combine all ingredients in medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 20 minutes, until apples are soft but still holding their shape. (If you chopped your apples big this may take an extra 5 minutes). Remove from heat and puree in food processor or blender, or with an immersion blender.
- Best served warm.
Add cranberries for a festive pink sauce at holiday time!