My neighbor recently gave me a bag of Gravenstein apples from Sonoma County to bake with. I jumped at the chance, using the naturally sweet-tart apples in not one but three ways! To kick off the fall season, I’m sharing all of the recipes with you this week. The first is this delectable unsweetened applesauce, which tastes like warm apple cider. Check back in the next few days for two recipes that use this homemade applesauce – a breakfast item and a cake. Welcome to apple week at Tutti Dolci!
Combine apples and water in a medium saucepan; cover and bring to a boil. Remove lid and lower heat. Stirring occasionally, simmer mixture for 25 minutes or until apples have reduced. Remove from heat; stir in cinnamon and vanilla. Let cool, then store in an airtight container in the refrigerator up to 1 week. Have an abundance of apples? Double the recipe and freeze in 1/2 cup portions.
*If you can’t find a naturally sweet-tart apple variety like Gravenstein, combine 2 1/2 cups of a sweet apple variety (such as Fuji) with 1/2 cup of a tart apple variety (such as Granny Smith) for balance.
Yield – 2 cups applesauce (serving size: 1/2 cup applesauce)
Calories – 45
Carbs – 11