Home Cooked Applesauce in a BeckyBowl (barefoot photos)
Having lived in Western New York state for 25 years, making applesauce has been an autumn tradition. Apples are now grown all over the world, the sauce is easy-schmeasy to make, and the taste is NOTHING like store-bought, so try some soon.
INGREDIENTS
about 24 apples (Granny Smith, or Cortland are my favs)
1 TB. cinnamon
1 or 2 TB Sweetener (optional)
DIRECTIONS
APPLE (barefoot photos)
Wash and chop apples. As you chop them, place them in a large heavy pot that is on medium-low heat.
After the apples are chopped, stir in the cinnamon.
Keep watching the pot, stirring as necessary so the apples don’t stick and the heat is evenly distributed.
Cook until the apples are slightly mushy. Drizzle sweetener over them and stir it in. Taste and decide if you’d like more sweetener or cinnamon. Enjoy immediately (warm) or refrigerate. It will keep for about a week in the fridge, but may be frozen for longer storage.