Grammy's Homemade Cinnamon Applesauce
As soon as apple season arrives, we make pounds and pounds of this homemade cinnamon applesauce. This beloved family recipe was passed down from my husband’s grandmother and has become the only applesauce we serve in our house. Use Macoun, Cortland, or Macintosh apples, then run them through a food mill with a little cinnamon and fresh lemon for the most comforting fall treat. Sweeten to taste, and be sure to make extra for freezing.
Ingredients
- 6-8 medium Macoun apples ((though Cortland or Macintosh are great too))
- 2/3 cup water
- 1/2 cup granulated sugar, (optional)
- 1 lemon, (cut into 1/4-inch rounds )
- ground cinnamon, (to taste)
Instructions
- 1
Cut the apples. Wash but do not peel apples. Cut 2-3 apples into quarters, removing the core, then place apple chunks in a large microwave-safe bowl. Add 2 lemon slices, a sprinkle of ground cinnamon, then pour 1-2 Tbsp water right on top.
- 2
Cook the apples. Microwave on high for 5 minutes, then stir. Cook an additional 5 minutes on high power. Repeat with remaining apples.
- 3
Process the apples. Discard lemon slices, then use a slotted spoon to transfer cooked apples into a foley mill fitted with small-size holes. A slotted spoon is helpful, as it strains excess water. Process the apples, which should turn into sauce easily. As apple skin accumulates and blocks the holes, remove and throw away. Repeat with remaining apples.
- 4
Optional: add sugar. Add sugar to taste -- make sure to try the cinnamon applesauce before adding any in case your apples are sweet enough without. Then add a few tablespoons at a time, taste, and reassess. Cover, then cool in a refrigerator until needed.
Cook it from the original
This recipe comes from wellseasonedstudio.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on wellseasonedstudio.com