Applesauce

The Physicians Committee
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Applesauce

school-lunch-apple-sauce

Makes about 6 cups

  • 6 large, tart apples (gravenstein, pippins, Granny Smith, etc.)
  • 1 cup undiluted apple juice concentrate
  • 1/2 teaspoon cinnamon


For chunky applesauce, peel apples, then core and dice.  Place in a large pan.  Add apple juice concentrate, then cover and cook over low heat, stirring often, until apples are soft.  Mash slightly with a fork if desired, then stir in cinnamon.  Serve hot or cold.

For smoother applesauce, cut apples into quarters and remove cores.  Chop finely in a food processor.  Transfer to a pan and add apple juice concentrate and cinnamon.  Cover and cook, stirring often, over low heat until tender, about 15 minutes.

Per 1/2-cup serving: 101 calories; 0.3 g protein; 26 g carbohydrate; 0.5 g fat; 2 g fiber; 6 mg sodium; calories from protein: 1%; calories from carbohydrates: 95%; calories from fats: 4%