It’s funny how you don’t realize what flavors you miss until you start tasting them again.
Take cinnamon for example. I didn’t mind not eating it. In fact, I kind of didn’t care. It was more an annoyance to avoid than anything else. Cinnamon is everywhere.
The first time I had cinnamon again, I realized just how much sweetness an depth it adds to flavors. Particularly when those flavors involve apples.
So I did what any self-respecting foodie would do: made my favorite recipe for applesauce and used copious amounts of cinnamon.
This recipe is a family classic. I practically grew up on the stuff. It was on the table for every holiday. And was a special kind of treat when it showed up on a regular old weekday.
And I have to say that after 3+ years of avoiding the stuff, it was love at first bite all over again.
Think of this as more of a loose structure and less of a recipe. I swear I do something different every time, and yet it always comes out the same: delicious.
Cinnamon Apple Sauce
- 8-10 apples any variety
- 1/4 cup sugar
- 1-2 tsp cinnamon
Peel, core, and chop apples into chunks. Doesn’t need to be precise.
Place apples into pan and fill halfway up apples with water.
Turn stove to high and bring to a boil.
Lower heat and simmer until apples are tender. Approximately 30 minutes.
Once apples are tender, take a potato masher and mash apples until desired texture is achieved.
Add sugar + cinnamon and stir.
Serve hot or cold.
Use as many apples as you have on hand. It's a great way to use up that stockpile of apples just hanging out in the kitchen.
Add sugar (or your favorite sweetener) to your liking. You will obviously need to adjust the amount if you are using fewer apples, or more. General rule of thumb, start with a smaller amount. It's easier to add more. You can't really take it away. #justsayin
Use your favorite apples. And use a variety! This batch was just red delicious, but some of favorite batches have included granny smith, gala and yellow delicious.