Apple sauce isn’t just for kids! This grown up version is served warm, and is the perfect side dish for pork. The great thing about this is you can refrigerate the leftovers, and then eat them cold like you normally would.
If you don’t have an apple corer/slicer/peeler
I didn’t always feel so passionately about this handy kitchen gadget though.
In fact, a few years ago, I got one as a gift, and I had no clue what it was or how to use it. It sat on my refrigerator for the longest time. There was just something intimidating about all it’s moving parts, so I left it alone. One day, I decided I didn’t want to look at it anymore, and I threw it in the trash!
Shortly after that, Katie asked me where it went.
“Um, I threw it away. We never used it.”
“I USED IT!” Katie said as she broke out into tears. She may or may not have been influenced by pregnancy hormones at the time.
I ran out – possibly that day – and found an identical one. Katie gave me a lesson in how it works, and I have been a fan of it ever since. So get one, and don’t be afraid to use it!
Ingredients
- 5 Granny Smith apples, peeled and sliced
- 1/2 cup water
- 1 tbs brown sugar
- 1/2 tsp cinnamon
Directions
Place apples and water into a large pot. Cook covered on medium-high heat for 15 minutes. Remove lid and stir in brown sugar and cinnamon. Reduce heat to simmer and replace lid. Cook for another ten minutes, and then stir thoroughly.
The applesauce can be blended if you like it super smooth, but I usually leave some chunks in it because I like the texture better – especially if I’m using as a side dish.
