Better Off Well




Homemade Applesauce


I was about ten the first time I tried homemade applesauce. At a party for my girl scout troop, I reluctantly spooned what was put onto my plate into my mouth. I was not a fan of any of the jarred applesauce I'd tried before. O.M.G.!!!

There is no comparison! Homemade applesauce and the store-bought kind is comparing apples to...well, not very good apples.

Do you agree?

Honestly, if you've never tried and you're not a fan of applesauce, dig out your peeler. You're in for a treat!


8-10 large McIntosh apples* 1 tbsp cinnamon 1 tsp cloves

Peel and cut apples into chunks. Try to be mindful while doing this. Seriously, peeling apples can be a total meditation.

Place apple chunks into large pot over medium-low heat. I usually pour about a half cup of water into the pot, so the apples don't burn before they start to break down. Cover pot and allow to sit for 20-30 minutes. Some apples are faster to break down than others. Check in periodically to stir. When the apples are soft and you're able to easily break up the chunks, remove from heat and stir in cinnamon and cloves.

Eat warm or chill in fridge before serving. Great both ways.


*Other apples that work well in applesauce include Braeburn ,Cortland, Crispin, Fuji, Rome, Ida Red. Granny Smith do NOT make good I have learned. :)