While I've done my fair share of apple dishes over the years, last year's Thanksgiving dinner was the first time I decided to make homemade applesauce. Where had I been all this time? It was every bit as scrumptious and satisfying as I anticipated--pairing beautifully with my roasted porkloin--and easier than most apple creations that come through my kitchen. It was clear: this recipe was a keeper.
4-6 lbs. of apples, peeled, cored and cut into slices
1 cup apple cider
Juice of a lemon
1/2 cup light brown sugar
Heaping teaspoon of cinnamon
Pinches of allspice and nutmeg
Combine all ingredients into a large pot and cook over a medium-high heat, stirring occasionally to prevent sticking/scorching, about 25 minutes.
Once apples have softened and begun to dissolve/melt, remove from heat and blend to desired texture and consistency with an immersion blender or in a food processor. Serve warm or chilled--and enjoy!
Recipe adapted from The Pioneer Woman