When went to the Apple Festival, we came home with far too many apples. It is easy to do when they all look so scrumptious! However, we cannot eat them all fast enough (I like apples with peanut butter), and even baking Caramel Apple Coffee Cakes didn’t use them all. The ones that were left were on the verge of spoiling, so it was time to figure out something else to do with them. DH loves applesauce and I haven’t made homemade applesauce for him. Of course it would have to be cinnamon flavored! This is a small batch, not like the other recipes you will find on the internet. I didn’t have six pounds of apples left, LOL!! So, I gathered the last four apples and a lemon to prevent the apples from turning brown.
Squeezing half the lemon gave me plenty of juice. This old fashioned glass juicer belonged to my grandmother and I think of her every time I use it.
I peeled and sliced the Honey Crisp apples, and tossed them with the lemon juice and just one tablespoon of sugar. These naturally sweet apples do not need much added, just a bit of sugar to help make the sauce thicken, along with the pectin from the apples.
Then, the apples were placed in a pot with some water, and cinnamon.
Bring to a boil, then turn down the heat to medium, stirring often until the apples are soft and cooked through.
Cover about halfway through to prevent the apples from drying out.
When they are soft, remove from heat, transfer to a heat proof bowl and let cool.
Mash with a potato masher until the chunks are the size you like. DH likes some bigger chunks of apple.
Cinnamon Apple Sauce made with naturally sweet Honey Crisp apples.
All ready to eat, it only lasted two meals. DH just cannot stay out of applesauce with cinnamon, even more so homemade!
Homemade Honey Crisp Applesauce with Cinnamon
4 Honey Crisp Apples (or you can use any sweeter apple, like Gala)
1 tablespoon white granulated sugar
1/2 cup water
2 tablespoons fresh squeezed lemon juice (about 1/2 of a lemon)
1-2 teaspoons cinnamon to taste
Peel, core and slice apples. Place in bowl, add lemon juice and sugar, toss well. Transfer to cooking pot, add water and cinnamon, stir well. Heat to boiling, then turn down heat and simmer 25 minutes, stirring occasionally. About halfway through cooking, cover to prevent too much moisture from escaping and drying out the apples. Place in a glass bowl, then mash with a hand masher while still warm. Cool completely. Store in refrigerator.