How To Make Applesauce

If you want to make healthy low fat yet tasty cakes/cookies/breads/muffins a part of your recipe repertoire, one essential ingredient, in my opinion, is 'homemade applesauce'.  As some of you may be aware, applesauce can be used in place of oil/butter/shortening to make your recipe low fat.  Applesauce can also be used to substitute for eggs in a recipe as I have done here.  It is highly popular as a low fat substitute because it doesn't have any defining taste of its own and hence, does not change the taste of the recipe significantly.

For those of you who are familiar with using applesauce in baked goodies, I'd urge you to use home made fresh applesauce which is easy to make and can be stored in refrigerator for at least three weeks (I have always finished it by that time!).  Please DO NOT give in the urge to buy 'ready made applesauce' because it is full of 'high-fructose corn syrup' which is not good at all if you are on the journey of eating NATURALLY healthy and low fat food products.

Here's a simple recipe for making applesauce at home, which I use all the time:

Makes 2 cups of applesauce

Apple Sauce Home Made

Ingredients:
4-5 medium/big size red skin apples (you can use any variety of red apples, just DO NOT use granny smith apples/any green ones.  Why?  Because they are sour and you would have to put extra sugar to compensate for their sourness in the recipe.)
1 tsp cinnamon powder
water as needed

Method:

1.  Wash, peel and core the apples.  Chop them into bite size pieces, not too small!

2.  Dump the chopped apples in a thick bottom steel pan and pour water as to cover about an inch of pan's bottom.

3.  Bring to a boil, add cinnamon powder and cover and simmer for about 15 minutes or till the apples are disintegrating (which shouldn't take too long since they are 99% water anyways!).

4.  Cool slightly, blend to a smooth puree in a blender.....and that's about it!

You have homemade, without preservatives/chemicals, applesauce which you should keep in an airtight jar in the fridge (I keep mine refrigerated in a closed lid pyrex bowl) and which should last you about two to three weeks.