Chunky Applesauce

I offered to take applesauce to serve alongside the pork loin my mom served for Thanksgiving dinner this year. She suggested a chunky applesauce and I thought it would be nice to make it myself for this special dinner. Having never made it before, I did my usual on-line recipe hunt and also checked a few of our cookbooks on the shelves. Finally, I decided to create my own recipe. I chose apples on the sweet side to eliminate the need for added sugar, but I added just a little brown sugar for flavor. The result was delicious! It was a big hit and a perfect side for the delicious pork loin.

I plan to make it again and experiment with different types of apples and amounts of sugar, just to see how they affect the outcome — however, I think this recipe is a winner just as it is.

In addition to being a delicious side dish for pork, applesauce also makes a delicious topping for pancakes or hot oatmeal, or served warm over vanilla ice cream. For low-fat baking, it can be substituted for equal parts fat in any baking recipe (example: replace 1/2 cup oil with 1/2 cup applesauce). And when it’s done cooking, strain the remaining liquid for a delicious glass of apple juice!

8 Golden Delicious apples, peeled, cored, and cut into chunks
1 Tbsp. lemon juice
1 Tbsp. brown sugar
1/2 tsp. cinnamon

Fill a large bowl with water and add the lemon juice.

Peel, core, and chop the apples into bite-size chunks. As you chop each apple, put them in the bowl of water to prevent browning. When all the apples are chopped, measure out 1/2 cup water and set aside. Dispose of the remaining water.

Put the apple chunks into a crock pot. Add the 1/2 cup water, and sprinkle the brown sugar on top.

Set the crock pot to HIGH setting and cook for 2-1/2 hours.

Remove the apples with a slotted spoon, preserving the liquid in the crock pot. Mash the apples with a potato masher until they are the desired consistency. If you want a non-chunky applesauce, continue mashing until there are no chunks.

Add the cinnamon and mix well. Allow to cool, then refrigerate or serve immediately.

Makes 4 cups.

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