Kym's Almost-No-Recipe-Needed Applesauce
To keep calories in check, lightly sweeten with a safe sugar substitute, such as sucralose or Splenda. You'll need just a tad to brighten the natural sweetness without overpowering the fresh, bright apple flavor.
Servings and Ingredients
|12 medium apples (choose a mixture of Jonagold, Pink Lady, Jonathan, Honeycrisp and/or Golden Delicious)|
|¼ c. sugar substitute, such as Splenda Granulated or Splenda Brown Sugar Blend (for a deeper flavor)|
|⅛ tsp. salt|
|1 tsp. lemon zest|
|1 c. water|
|Optional Flavorings: 1 cup fresh or frozen cranberries (my personal favorite), 1 cup fresh or frozen strawberries, 1 cup fresh or frozen pitted cherries, 2 cinnamon sticks|
- Wash, core and remove any bad spots from apples with a paring knife.
- Roughly cut apples into 1-1/2-inch pieces.
- Combine apples, sugar substitute, salt, lemon zest, water and any optional flavoring in large, heavy-bottomed non-stick pot or Dutch oven. Stir to combine, cover pot and cook apples over medium-high heat until they begin to break down, about 15 to 20 minutes. Be sure to check on them occasionally and stir with a wooden spoon to prevent burning. Remove pot from heat.
- Allow to cool for 10 to 15 minutes. Using an immersion blender or food processor, puree cooked apples to desired consistency. You can create a traditional super-smooth puree or leave some “chunks” for a bit of variety. Season with more sugar, sugar substitute or honey and add additional water to adjust consistency.