Old-fashioned Chunky Cinnamon Applesauce

Old-fashioned Cinnamon Applesauce, anyone?

We love, love, love apples and cinnamon. One child, in fact, is Rain-man like in his need to take a Mott’s Cinnamon Applesauce in his lunch every single day. That is why I’m so psyched to have had a 1/2 bushel of McIntosh apples to play around with. For a few weeks anyway, we can skip the canned fruit aisle at the grocery store in exchange for a fresher, more wholesome applesauce made with love – not to mention less added sugar. He’s happy — a shocker, considering that he is grievously afflicted with hormone-induced grumpiness — and momma’s happy. That’s a big, big win here at the Anger Games 😉

The rest of the fam loves this cinnamon applesauce as well. We eat bowlfuls of it for snack or dessert, or sometimes on TOP of dessert. Warm applesauce over vanilla ice cream…absolute yumminess.

Preparation couldn’t be easier. Peel and chop, simmer, mash, and sweeten. Short and sweet! Just like a recipe with just 4 ingredients and the simplest of instructions ought to be. You can use more, or less, cinnamon, or leave it out altogether. Fiddle with the amount of sugar, tasting here and there to get it just right. Mash more or less, depending on how much chunkiness you want. Do you see? It’s YOUR applesauce.

Now head off to your local farm stand, grocer, or orchard, and load up on apples. This recipe is calling for you!

Old-fashioned Chunky Cinnamon Applesauce
Makes ~7 cups
Adapted from Better Homes and Gardens New Cook Book

Prep time: 15 minutes     Cook time: 10-15 minutes

8 cups apples, peeled and cut into large chunks
2-3 teaspoons ground cinnamon
1/2 teaspoon ground cloves

1 cup water
1/4 cup sugar (or less/more, to taste)

Put the apples, water, and cinnamon in a large saucepan over medium-high heat. Cover and bring to a boil. Lower to the heat and simmer for approximately 10 minutes, or until apples are soft enough to mash. Remove from heat, and mash the mixture. Add sugar — in 2 tablespoon increments — until desired sweetness. Cool completely and store in refrigerator for up to 1 week.