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Made this last week at the same time as I made some applesauce in a crock pot. I used the same ingredients in both. I will tell you that they both tasted the same...which was terrific! This one is great when you have your oven in use, which I do frequently. So this will be my winter recipe, but, the crock pot when its hot outside.
A KEEPER! Great flavor. I used half Granny Smith and half Ginger Gold apples. The Granny Smith apples were cut in eighths and the Ginger Gold quartered so that they would be done at the same time. That worked well, keeping some chunks in the sauce. That apple combination was a tad too dry; adding a couple of juicier apples might be good. Or a tablespoon of cider if you have it. Much depends on the type of apples you use, gotta have the tang in there for me. I used ground cinnamon instead of sticks, just because I didn't want the cinnamon flavor to be overwhelming. Use this as a method, changing flavors to suit your own taste. Chicago Chef, thanks for posting. I don't know why I never thought to roast apples for applesauce before....Janet
I loved this. As others have said, it does taste like apple pie filling but healthier. I also reduced the sugar by about a tablespoon. My only disappointment was that cinnamon sticks are expensive!
I made half a recipe with 3 Granny Smith apples. They were great with Pork Chops Yum-Yum.
Will definitely make these many times.
What a great way to make applesauce! I used 6 empire apples which were a bit tart, powdered cinnamon and Splenda. I ended up leaving it in the oven for a extra five minutes so that the apples would soften a bit more. It was delicious. Unfortunately, the 4-6 servings ended up being two servings. We ate it all!!!!
This is an amazing applesauce! I used only Ginger Gold apples (I think they are the best for sauce!) I also used ground cinnamon instead of sticks. The recipe is sooo easy...the family loved it. My husband thought it tasted like warm apple pie. I want to try it with a few stalks of rhubarb next time! Roasting the apples is so much easier and they turn out great! Thanks for the recipe!
I loved it, my husband liked and my guests loved it! I cut the sugar by a tablespoon and thought it was still plenty sweet. I liked mine still a little chunky, so just mixing it up a bit with a fork was sufficient to get the consistency I liked. I served it hot and the smell was heavenly.