By: Madeleine Ignon
My roommate and best friend in college and I used to make applesauce all the time with apples we would “liberate” from the dining hall. We had so many in the house one day that we knew we could never eat before they went bad, so we threw them in a pot with a little bit of water and cinnamon.
This apple stew is lovely with a few different varieties of apple, but here I used my favorite kind, Pink Ladies. They have a natural tartness and bite, but an undeniable sweetness that make them perfect for making applesauce. This might be the quickest and easiest way to make a few pounds of apples into a delicious and healthy dish for breakfast or dessert.
2 lbs organic Pink Lady apples, cored and cut into cubes
1 1/2 cups water
1 tbsp cinnamon
1/4 cup brown sugar, optional
- Combine the apples and water in a large pot and let stew over a medium flame, stirring occasionally. When the apples are soft and becoming translucent, add cinnamon and stir. Then remove from flame and let cool.
- Once cool, blend together until smooth. I used a hand-blender but a conventional blender would work as well.