Recipe Time: Maple Cinnamon Applesauce

When my youngest son had his wisdom teeth removed, we loaded up on soft foods, including this sweet and tangy applesauce.

While little kids (and teens who’ve had oral surgery) may be applesauce’s main customers, it can make a delicious breakfast for anyone, paired with yogurt and walnuts. It’s also a perfect dessert, served warm, with a splash of cream or coconut cream on top.

And while you may know that apples are rich in fiber, vitamin C and potassium, the skins and core area of apples are also rich in pectin, a compound that supports gut health in a few ways. So I include those in the applesauce (But I do remove the seeds!)

Don't like the skins? Don't worry, once they cook down and you blend it all together, the skins "disappear."

Photo: freshtart.com

Ingredients

6 apples skin on, cut into 1-inch cubes (I use Honeycrisp, or mix sweet and sour varieties like Fuji and Granny Smith)

8 T filtered water

2 T maple syrup

2 tsp. ground cinnamon

1⁄2 tsp. nutmeg

1 T lemon juice

1 tsp. pure vanilla extract

Instructions

Place the apples*, water, maple syrup, cinnamon and nutmeg in a Dutch oven or large saucepan.

Cook uncovered over medium heat, stirring frequently, for about 30 min. or until apples are soft and tender.

I use an immersion blender to purée the applesauce in the pot. (If you prefer a chunky texture, mash the apples with a potato masher instead.)

Stir in the lemon juice and vanilla. Give the sauce a taste and adjust seasonings if needed.

Cool the applesauce a bit, then serve and enjoy! Or ...refrigerate or freeze using freezer-safe mason jars.

Servings: 6