By Stephanie Cook Broadhurst/The Mother List
It’s been a full season for apples in the Midwest. Our fridge is overflowing with pecks of Jonathans and Romes as apple picking winds down. The kids constantly snack on them, but we still have quite the bounty left over. One way to put extra apples to good use is to make applesauce. Once you try it, you won’t want to go back to the jar. The best part? It takes less than 30 minutes. Our kids lap it up faster than ice cream.
12 small apples, cored and diced. (You can peel them, if you’d like. I left the skins on since they are pureed.)
½ cup water
1 ½ teaspoon cinnamon
3 Tablespoons sugar (optional)
1 Tablespoon lemon juice
1 teaspoon butter
Put all ingredients into a pan on the stove, cover and simmer over low-to-medium heat for about 20 minutes, or until apples are tender. Pour ingredients into a blender or food processor and process until smooth. Let the mixture cool (or refrigerate overnight) and serve. Serves 6.