Cinnamon Stick Applesauce

NOTES:

– Sweeten your applesauce to taste with your favorite natural sweetener. You might not need to at all. I like stevia powder. You can also use pure maple syrup, honey or sucanat (unrefined cane sugar.)
– You can make your applesauce smooth or chunky, simply purée it until it reaches the desired consistency.
– Adjust water to make thicker or thinner. I have found that 3/4 cup of water per pound of apples is a middle ground for thickness.
– I keep the skins on the apples for added nutritional value, fiber and flavor. Once it is puréed you cannot even tell they are there.
– Cooking the applesauce with the cinnamon stick really infuses the flavor into the sauce. If you do not have cinnamon sticks you can add a few pinches of ground cinnamon to taste towards the end of cooking time.

METHOD

In a heavy bottomed large pot add apples, water and cinnamon stick. Squeeze in lemon juice. Bring to boil over medium high heat. Lower the heat and simmer for about 30 minutes. Remove from the heat and let applesauce cool a bit. Take out the cinnamon stick. Purée in blender or food processor until desired consistency is achieved. Add more water if needed.

OPTIONAL GARNISHES

fat free Greek Yogurt
Sour Cream
Spices: ground Cinnamon, Cardamom, Nutmeg, Pumpkin Pie Spice
Dried Fruit: Raisins, Blueberries, Cranberries, tart Cherries