i don't have much to say about this apple sauce, other than that you should make a lot of it immediately. it uses five ingredients, has a start-to-finish cooking time of a half hour, is ridiculously tasty, and lasts a week in the fridge. need i say more?ok, one more thing: this apple sauce is of the chunkier variety, though i'm sure you could puree it with a hand blender for a creamier version. personal experience says it goes well with oatmeal, yogurt & granola, and this porridge.
chunky apple sauce
adapted from cookie and kate
6 pink lady apples
1/4 cup maple syrup
1 tablespoon ground cinnamon
1 tablespoon fresh lemon juice
1/4 teaspoon salt
a big drizzle of honey (optional)
peel, core and chop the apples into 1 inch chunks. in a dutch oven or big pot, combine the apple chunks, maple syrup, cinnamon, lemon juice, and salt. cover and simmer over medium heat for 10 minutes. apples should be softened up.
now uncover the pot and continue cooking for another 10 minutes, stirring occasionally, until the apples are soft but still have some texture. when the apples are the texture you want, turn up the heat to high for a few minutes and let some of the extra juices absorb. drizzle in some honey or maple syrup.
remove from heat and add more cinnamon to taste. serve warm or chilled. let cool to room temperature before canning.