{"id":1464,"date":"2008-11-10T15:24:55","date_gmt":"2008-11-10T19:24:55","guid":{"rendered":"http:\/\/foodembrace.com\/?p=1464"},"modified":"2008-11-11T11:14:54","modified_gmt":"2008-11-11T15:14:54","slug":"stovetop-applesauce","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2008\/11\/stovetop-applesauce\/","title":{"rendered":"Stovetop Applesauce"},"content":{"rendered":"<div id=\"attachment_1474\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce_ingredients.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img aria-describedby=\"caption-attachment-1474\" loading=\"lazy\" class=\"size-medium wp-image-1474\" title=\"ohc_applesauce_ingredients\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce_ingredients-300x225.jpg\" alt=\"Ingredients\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce_ingredients-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce_ingredients.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1474\" class=\"wp-caption-text\">Ingredients<\/p><\/div>\n<p>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&#8217;m not sure where that tradition started or if it&#8217;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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Basic Stovetop Applesauce<\/strong><\/p>\n<ul>\n<li>1\/2 Cup of apple cider<\/li>\n<li>4 Cups of chopped apples<\/li>\n<li>1 tsp of ground cinnamon<\/li>\n<\/ul>\n<p>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.<\/p>\n<p>Remove from heat and put into a serving dish.  Serve warm, cold, or room temp.<\/p><\/blockquote>\n<div id=\"attachment_1475\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img aria-describedby=\"caption-attachment-1475\" loading=\"lazy\" class=\"size-medium wp-image-1475\" title=\"ohc_applesauce\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce-300x225.jpg\" alt=\"Warm applesauce\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1475\" class=\"wp-caption-text\">Warm applesauce<\/p><\/div>\n<p>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&#8217;s nothing I can say other than this is different.  And yes, I realize how odd that sounds but you&#8217;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.<\/p>\n<p>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.<\/p>\n<p>ETA:\u00a0 I also peel my apples but this is just a texture preference on my part.\u00a0 You can leave the peels on if you like!<\/p>\n<div id=\"attachment_1476\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce_bite.jpg\" data-rel=\"attachment-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img aria-describedby=\"caption-attachment-1476\" loading=\"lazy\" class=\"size-medium wp-image-1476\" title=\"ohc_applesauce_bite\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce_bite-300x225.jpg\" alt=\"Stovetop applesauce\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce_bite-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/11\/ohc_applesauce_bite.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1476\" class=\"wp-caption-text\">Stovetop applesauce<\/p><\/div>\n<p>Have fun guys and remember, always play with your food!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;m not sure where that tradition started or if it&#8217;s a regional SW PA thing but applesauce was always around. And to be perfectly honest, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[34],"tags":[37],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-nC","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/1464"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=1464"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/1464\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=1464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=1464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=1464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}