September 01, 2013

Ingredients

  • 2 1/2 pounds a pples, cored and chopped
  • 2 teaspoons ground cinnamon
  • juice of 1 lemon
  • 3/4 cup water
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla

Instructions

Recipe Note: Notice in the directions the apples do not need to be peeled. The skin of an apple holds a lot of nutrients, and once the apple is cooked down and pureed, you won’t even notice it’s there!

In a heavy bottomed pot over medium high heat, combine apples, cinnamon, lemon juice, and water. The liquid will not cover the apples. Bring to a boil, then lower the heat. Simmer the apples for 45 minutes to an hour, stirring occasionally, until apples are super soft.

Once apples are nice and tender, remove the pot from the heat. And now we split off into two groups of people. Chunky or Smooth!

Chunky: Add pumpkin puree and vanilla. Smash apples with a potato masher until you reach the desired chunky-ness.

Smooth: Carefully transfer apples and all liquid to food processor or blender. Add pumpkin puree and vanilla. Puree until desired consistency.

Serve applesauce room temperature or cold, straight from the fridge.

Store applesauce in an airtight container, refrigerated, for up to 1 week. Or freeze up to 3 months.

Ingredients

  • 2 1/2 pounds a pples, cored and chopped
  • 2 teaspoons ground cinnamon
  • juice of 1 lemon
  • 3/4 cup water
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla
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