Makes 8 ( 3/4 cup) servings (see notes) 0 Better Balance Bites/Blue Points
Calories 152 Fat 0.5g Carbs 40.3g Fiber 6.8g Protein 0.7g
Ingredients
· 5 lbs. apples (see notes)
· 1 Tbsp lemon juice
· 1/3 cup granulated or brown sugar replacement (see notes)
· 1 tsp cinnamon (see notes)
· 1/2 cup water
Instructions
1. Peel, core, and chop the apples and place them in a large stock pot, tossing them in lemon juice to keep them from browning. (see notes)
2. Sprinkle the sugar replacement and cinnamon over the apples and toss to combine. Pour the water on top, stir the apples, and set the pot over medium-high heat.
3. Once the liquid in the pot begins to boil, turn the heat to medium and cover the pot. Simmer for 15-20 minutes, until the apples are fork-tender. Turn off the heat.
4. Mash the cooked apples with a potato masher for chunky applesauce or use an immersion blender for a smoother texture.
Notes
· You can change up the serving size as you wish, easily getting 6 1-cup servings or 12 1/2-cup servings.
· You can choose any apples you prefer, but a mix of types makes for a more complex flavor. I usually use 1 1/2 lbs of a tart apple and 3 1/2 lbs of a sweet apple. Not sure which apples to choose? Here are some varieties you can mix and match.
o SWEET – Golden Delicious, Fuji, Gala, Red Delicious, Honeycrisp
o TART – Pink Lady, Braeburn, McIntosh, Jonathan, Empire, Cortland
· If you’d prefer, you can wait until you have processed the apples before adding the sugar replacement. Taste your applesauce to see if it’s sweet enough without it or if you need to adjust the amount of sugar replacement.
· Want unsweetened applesauce? Leave out the sugar replacement and cinnamon!
· For a more complex flavor, use apple pie spice in place of the cinnamon.
· CROCKPOT VERSION – Add the ingredients to your crockpot as you would add them to your stock pot. Cook on LOW for 8 hours or HIGH for 4 hours, then process as desired.
· You can serve the applesauce warm, room temperature, or chilled.
· Store applesauce in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
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