How I always have applesauce around

I’ve been a fan of applesauce for as long as I can remember and my kids inherited this love from me. Unfortunately, it’s often difficult to find natural applesauce without added sugar or worse. Did you know that Mott’s and White House brands both add high fructose corn syrup to their regular applesauce? What’s the point in that? Last time I checked few had a problem eating a raw apple plain, so why add extra sweeteners?

So, inspired by this post at Elana’s Pantry, I decided to start making my own. I was helped along the way when Stacy started taking home the passed over (soft) apples from her company’s kitchen at the end of the week. You do not need pretty apples for this; bruised apples will not affect the end product.

Chunky Cinnamon Applesauce
A guaranteed winning recipe by Matt

Apples, up to a dozen (And I’ve used all different kinds. Stacy likes tangy Granny Smith applesauce while the boys like Macintosh sauce. I also tend to mix varieties for different effects. Use green to be 21 Day Sugar Detox compliant.)
Cinnamon

1. Peel those apples as skins are bitter and lame.
2. Slice the apples into wedges. I use an apple slicer to make the job easier.
3. Place the apples in a baking pan or Pyrex.  Sprinkle the top with cinnamon. For a wetter sauce, cover.
4. Bake for 1 hour at 350 degrees
5. For a smooth sauce, place cooked apples in the food processor to puree. Usually, I just get out my potato masher and make a really thick side dish (below).

I’ve also used this for pears and plums and imagine I could do peaches, bananas, or any fruit that can stand the heat.

About Matthew

Matthew McCarry has written 217 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.