Our apple trees in Alaska were bountiful. They were not big apples but there were lots of them. In the past the City of Anchorage had beautification program and each year they had a give a limited number of fruit trees of various kinds for the public to plant. Over several years of the program we were able to obtain several Nordland apple trees .The Nordland is well suited for colder climates. A neighbor had also planted a pair of the trees from the program. Over several years the trees grew but never gave any fruit. About to throw them out, they offered them to us. We replanted them in our little orchard where they quickly adapted and began to bear fruit. The consequence was that we had more apples than we could use. We made fried apples, apple pies, apple fritters and even made some apple butter. We ended each year giving away apples by the five-gallon buckets full to all who were interested. That is when we learned how to make cinnamon applesauce.
At first we used ground cinnamon to make our sauce. The beautiful golden applesauce color changed to a slightly muddy brown with the cinnamon. It tasted very good but the color just wasn’t right. From our candy making we were aware of cinnamon oil, a very concentrated cinnamon flavoring; a couple of drops will make cinnamon candy and a drop or two more will make cinnamon red hots. A half a dozen drops are enough to give an eight pint batch of applesauce the warm inviting aroma and taste of cinnamon all the while maintaining the luscious golden color of the applesauce.