Wednesday, June 29, 2011

Homemade Cinnamon Applesauce

Remember back in the day when you (or your mom) packed your lunch for school?

There was the kids with the prepackaged Lunchables... I strangely was always really jealous of these kids even though thinking back on those circular hams make me gag. Maybe it was because they always had a piece of candy.

There were the kids with the healthnut parents that gave them turkey and cheese sandwiches on whole wheat bread with the crusts cut off. They always got carrot sticks as a side. Snoozefest.

Then there were the kids who got leftover dinner foods. This was me. If you've ever eaten at my household, you know that an Argentenian (Argentine?) dad and Italian mom makes for interesting dinner combos. Sometimes I'd get Spanish tortilla or Milanesas (breaded and fried beef). I mean I'm not complaining - I thought it was divine - but the other kids thought it was a little weird. 

I did, however, get a wee bit jealous when I saw the other kids with the Mott's applesauces. I mean what a perfect little dessert. There was always that circular spot in the lunchbox that it seemed to fit well in. 

Anyways as an ode to Mott's, I decided to make my own applesauce because I'm really skeezed (?) out by all the ingredients on the back of packaged applesauces. Those things have a pretty long shelf life so let's be honest here, they can't be too good for you with all those chemicals. Not to mention that weirdish taste...

The best thing about it is you can totally do it how you like. Don't like the skin? Peel it off! Like it totally mashed into smitherenes? Mash away. I prefer mine chunky. Like my peanut butter. And my men, remember?

Homemade Cinnamon Applesauce
Serves 2-3

2-3 apples, chopped (I used Pink Lady but Fuji or Braeburn would be great too)
1/2 water (it seems like a lot but it boils away!)
1 tsp cinnamon (or to taste)
1/2 tsp nutmeg
2 tbsp maple syrup

Place all ingredients in a medium saucepan over medium heat and bring to boil. Let mixture boil until apples are completely soft (You might need to add more water, depending if your apples are still hard), about 10 minutes. Using a fork or potato masher, mash the apples to desired consistency.


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