Homemade Cinnamon Applesauce

{never buy again}

I finally got around to using a large amount of our apples from our trip to the Apple Orchard. Who knew apples kept so long?  Needless to say, we ate a lot of our apples plain for breakfast, lunch, and dinner so we are a bit appled out.  I couldn’t bear to waste nearly half a bushel of apples and I have wanted to make applesauce for a long time.

On Saturday, it was chilly and yet another fall day.  Dinner that night was Cincinnati chili requested by Bryan for the UofM vs. State football game.  I do have a pretty fabulous homemade Cincinnati chili recipe, but I wanted to focus on my applesauce so I went with one of the seasoning packets.  They are pretty dang good and only need a pound of beef and 6 oz of tomato paste.  I recommend the packets for sure, but when feeling ambitious make my homemade Cincinnati chili {post to come soon}.

As the chili bubbled on the stove, I started coring, peeling and cutting the apples.  I used what we had picked:  Red Delicious and Empire apples.  I researched applesauce for some time and there wasn’t a particular apple that was recommended across the board.  Feel free to use whatever is on sale at the store or if you prefer a more tart applesauce go with Granny smith.  Either way the apples release their sugars during the cooking creating the sweetness naturally.

Let me tell you.  My house smelled AH-MAY-ZING.  We had some people over and they thought an apple cinnamon candle was burning.  The applesauce tasted great right out of the crock pot warm and was even more delicious after sitting in the fridge.  I definitely have a new appreciation for homemade applesauce.  I plan to make it again with different apples and maybe a spin.  Pumpkin applesauce?

applesauce

{Click here for the recipe}

signature