Recipe by Marla Swoffer
Wanted to use up old mealy apples and ended up with a scrumptious, almost dessert-like creation! I adapted this from an internet microwave apple sauce recipe and the Joy of Cooking's french apple sauce recipe. Funny thing is they both called for sugar, but I don't think it needs it.
Top Review by Shazzie
Made as directed, no sugar needed. This applesauce is amazingly easy to make and so much better than store bought. It has also kept very well in the fridge for two weeks now. Thank you for a great recipe!
- 6 small apples or 3 big apples (I used old Fujis)
- 2 tablespoons butter
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon pure vanilla extract (optional)
Directions See How It's Made
- Peel, core and cut apples into small chunks.
- Place in microwave safe casserole dish with butter and cinnamon.
- Cook uncovered on high 10 minutes (stir a few times).
- Let it cool a bit (I'm impatient so I only wait like 3 minutes).
- Put the apple mixture in the blender (or food processor I suppose) and puree until smooth.
- If you prefer it chunky, leave out some of the apples and add them to the puree.
- Or if you want a compote, don't blend it at all.
- This is yummy as is, but if you enjoy a hint of vanilla, then go ahead and add a dash.