Applesauce

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Applesauce has been around for hundreds of years. Apples are delicious, nutritious and affordable. The varieties are endless. The history of applesauce dates back to the mid-1700’s; originally, it was a way to help preserve the fall harvest of apples for the long winter months. Nowadays, it’s a yummy side that’s loved by young and old alike.

There are tons of varieties at your local supermarket, sure, but why not make your own? It’s simple to make and tastes 100 times better than store bought. I started making this for my daughter when she was about one year old. Now that she is 13, with the help of the NutriBullet, she makes it on her own.

This recipe can be done with any variety of apples you choose. I love a combination of Granny Smith’s and Fuji. This way you get the sweet and the tart in one. You can leave the peel on or remove it. I like to leave the peels on. Not only does it add to the nutrition, the applesauce ends up with a nice light pink color to boot.

Applesauce

Ingredients

  • 4 Medium apples, cored and chopped
  • ¾ Cup water
  • ¼ Cup of sugar
  • ½ tsp. of ground cinnamon

 Directions

  1. Combine all ingredients in a saucepan. Cover and cook over a medium-low heat for 15 to 20 minutes, or until apples are soft. Allow to cool.
  2. In small batches, add mixture to the large NutiBullet cup and blend until smooth. Serve or refrigerate immediately.

This is the perfect side dish with dinner or an accompaniment with desserts. You can even replace the sugar with a little Stevia or honey, depending on your desired sweetness levels.

As with all my recipes, please feel free to take creative liberties.

Enjoy!

-Kim Pontius

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