April 11, 2012

Apples to Apples


Many times fruit doesn’t get enough love when it comes to meal time.  Vegetable side dishes are often thought to be the norm, but I’m on a mission to give fruit side dishes a shout out. 

This homemade applesauce is easy and delicious (not to mention a great way to use up extra apples) and is great used as a side dish for breakfast, lunch or dinner.




Although apples are generally complimentary with pork dishes, they also work well with chicken.  This applesauce accompanied our Easter Feast brilliantly and the leftovers will be donning our plates tonight with stuffed pork chops.  I can’t wait.

Try it today!


Homemade Applesauce

Print this recipe!

  • 3-4 peeled, cored and quartered apples (some suggestions might be Granny Smith, Fuji, Red Delicious, or McIntosh – although I usually just use whatever I have in the fridge)
  • 2 strips of lemon peel
  • Juice of half a lemon
  • 1 t cinnamon
  • 1-2 T brown sugar (I used Splenda Brown Sugar Blend)*
  • 1-2 T granulated sugar*
  • 1/2 C water
  • pinch of salt

*the amount of sugar depends on the type of apples you use, as some are sweeter than others.  You can play around with the sweetness and add more later if needed.


Put all ingredients into a large pot.  Cover and bring to a boil.  Lower heat and simmer for 20-30 minutes.




Remove from heat and remove lemon peels.




Mash with a potato masher until desired consistency is achieved. 




Serve hot or cold, as a side dish for breakfast, lunch or dinner.  This would also be great warmed and served over vanilla ice cream.

This recipe also freezes easily and can last about 6 months in a freezer.



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