spiced applesauce

In an attempt to be productive, creative and healthy, I woke up extra early today with a spring in my step. I was going to do a little workout in the living room and then make homemade Larabars! The perfect raw, vegan, gluten-free, fiber-filled snack! I gathered the ingredients and dumped them in the blender. Yes, the blender. Not a food processor, like the experts say, but a blender. Because it’ll chop all those nuts and super hard dried prunes into a fine paste, right?

Let’s just say the blender is currently outside, in a smoky, sad coffin of its own burnt plastic. 

Since I can stop this productivity now, (I’ve come too far darn it!) I decide to make applesauce, which, ahhh, comes out like a dream. Chunky and flavorful, this is going to taste great tomorrow in between students and lessons, and even better on a pork tenderloin mid-week. 

 Spiced Applesauce

(based on this recipe)

4 pounds apples (any kind you like)

1/4 cup fresh lemon juice

1 tbs brown sugar

1 1/2 cups water

1/2 tsp cinnamon

1/4 tsp nutmeg

Peel, core and slice the apples. Put all ingredients in a large pot and bring to a boil over high heat. Reduce to a simmer and cook until apples are very soft, 25-30 minutes. Mash with a potato masher or pulse in a food processor if you don’t like it chunky. Let cool and transfer to containers. Refrigerate up to five days or freeze up to two months. 

That potato masher up there? I got it in my stocking from Kate (Mom) and literally squealed with delight. You know, like a normal person would do.