We had several staples that were always on the dinner table when I was growing up. Bread and butter were one and applesauce sprinkled with a little cinnamon was another. I’m not sure where that tradition started or if it’s a regional SW PA thing but applesauce was always around. And to be perfectly honest, I just thought it was okay. And I was really picky about it too. It had to be creamy, no chunky applesauce because then I would be eating cooked apple which makes me shudder. And the cinnamon had to be sprinkled at home, none of this pre-cinnamoned applesauce business.
Occasionally a neighbor of my grandmother would make homemade apple sauce and we would have that instead of the store bought kind. It was a little sweeter, super creamy, and a very dark brown color. Not off-putting dark brown, but like it had been tended to for a long time. I had no idea how long it would take to make applesauce. Thanks to my mom, who was certain it took 5 weeks and 80 billion hours to cook down all those apples, this is what I thought as well. I pictured someone peeling pounds and pounds of apples and then cooking them for hours until they were nothing but a smooth sauce.
This was until I caught an episode of 30 minute meals something like 8 years ago and saw RR make applesauce on the stove in like 15 minutes. Fifteen minutes?! Really? Well heck I can do that! And guys I have been making applesauce ever since. I play around with flavors and even textures. I know, crazy! This is my basic applesauce recipe that is ready in no time flat and tastes pretty darn good. Lasts a good bit in the fridge as well.
Andrea’s Basic Stovetop Applesauce
- 1/2 Cup of apple cider
- 4 Cups of chopped apples
- 1 tsp of ground cinnamon
In a medium sized sauce pan, combine all ingredients. Cook over medium heat until it reaches a simmer. Allow to simmer for about 5 minutes, and then go in with a masher and mash the apples. Turn heat down to low and allow to cook for around 10 to 15 minutes, stirring occasionally.
Remove from heat and put into a serving dish. Serve warm, cold, or room temp.
I like the applesauce to remain a bit chunky so it looks like apple pieces. I know it goes totally against my not liking cooked fruit rule and there’s nothing I can say other than this is different. And yes, I realize how odd that sounds but you’ll just have to take my word for it. If you like a creamier applesauce use an immersion blender or toss it in the food processor for a minute or two.
I use a mixture of tart and sweet apples but you can use your favorite. And we like a lot of cinnamon over here at OHC HQ, but feel free to use less if you are so inclined. Or use different spices like nutmeg and allspice.
ETA: I also peel my apples but this is just a texture preference on my part. You can leave the peels on if you like!
Have fun guys and remember, always play with your food!