- 12 apples of mixed variety (we like Fuji, Gala, and McIntosh), cored and cut into 1-inch chunks (about 4.5 lbs)
- juice of 1 small lemon (about 2 Tbsp) and all of its peel, sliced into thick strips
- 3 cinnamon sticks
- Combine all ingredients and ¼ cup water in a large, heavy-bottomed pot. Cook, covered, over medium heat until softened, about 30 minutes, stirring occasionally. Increase heat to medium-high and cook 15 minutes more.
- Mash mixture with a potato masher into a chunky puree. Cook uncovered over medium heat, stirring frequently, until thickened, about 10 minutes.
- Discard lemon peel and cinnamon sticks, and puree with a regular blender to desired smoothness.
Your applesauce will keep 1 week in the fridge or 6 months in the freezer.
95 cal, 0 g fat(0 g saturated), 0 g protein, 25 g carb, 19 g sugar, 4 g fiber, 2 mg sodium, 0 mg cholesterol per serving
TURN IT INTO APPLE BUTTER
Make the applesauce, then add 1 tsp ground cinnamon, ¼ tsp ground cloves, ¼ tsp ground allspice, and a pinch of salt to the pot. Simmer uncovered over medium heat until thick and dark brown, about 2 hours, stirring occasionally to prevent the bottom from burning.
This recipe originally appeared in the October/November 2014 issue of Dr. Oz The Good Life.