Aunt Margie's Homemade

Cinnamon Applesauce

This apple sauce was another of those wonderfully tasty foods we kids would seek out in the pantry when we visited Aunt Margie and Uncle Carroll. As a small child, I can remember watching her make applesauce. When I told her that I didn't like to eat the kind of apples she was using to make the apple sauce (pippins, I believe), she told me how the Delicious apples relied on their crisp texture for a lot of their appeal. And, she added, that once we cooked the apples, they has to rely on their flavor. She boiled me a little bit of a Delicious apple. Even with the cinnamon and nutmeg, the Delicious apple was pretty tasteless and drab as applesauce. That is when I learned that there are eating apples and there are cooking apples and rarely does one substitute for the other.

Preparation: 1 hour 30 minutes Heirloom Recipe
Serves 4 to 6 persons Margie Gilliland
  • 6 or 7 tart apples such as Pippin or Granny Smith
  • 1/2 cup honey
  • 1 cup water
  • 1 teaspoon light molasses
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  1. Wash, peel, core and quarter apples. Be sure to remove any bruises or blemishes. Palce in large pan with the water and simmer over medium heat until soft - about 1/2 hour. Stir occasionally to prevent burning or sticking.
  2. Mash with potato masher or foor blender. Add honey, cinnamon and nutmeg. After you have made it the first time, you can adjust spices to your individual taste.
  3. Keeps well for several days in tne refrigerator. Makes a wonderful accent side-dish for pork and barbecued dishes.
  4. Although intended primarily as an immediate consumption item, this recipe will make excellent canned applesauce. Immediately after cooking and seasoning, place in sterilized jars, cap and water bath in prescribed manner.

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Latest revision done November 2005
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