Cinnamon Applesauce

Mealy apples are the worst*. Really. Taking a bite of something that should be wonderfully crisp and fresh but getting grainy grossness instead. Not cool.

That being said, I’ve stumbled into the land of mealy apples. It’s a special kind of hell. Okay—hell might be too strong, but it’s not fun. I’ve gone to multiple grocery stores and fruit stands to find the perfect crisp apples. No luck.

I want apples that I can unabashedly bite into and feel in my soul. I’m a Washington girl at heart. I like apples.

But that wasn’t my fate this fall. Instead, I had a surplus of mealy apples and I was at a loss of what to do. You can’t just throw them away. But I didn’t want pie or desserts.

Sometimes, it’s a hard life.

Then the applesauce thought struck. Really, what’s easier than applesauce? Not a lot. Only three ingredients required and a little muscle. I have all of those things. And so, the easiest applesauce was born in my kitchen.

Homemade cinnamon applesauce is perfect next to pork chops or a pork loin. Aaron ate the leftovers out of the jar.

Better yet, the recipe is easily adjustable. If you have more or less apples, just adjust the amount of cider. You’re looking for it to just coat the bottom of the pan. The amount of cinnamon can also be totally up to you.

*I’ve said a lot of things are the worst. I like hyperbole.

Cinnamon Applesauce

Ingredients:
4 apples, peeled and cubed
1/3 cup apple cider
1/2 teaspoon ground cinnamon

Directions:
Place the ingredients in a medium-sized pot over medium heat. Let the mixture cook until the apples are tender, stirring occasionally. This will take about 20 minutes.

Once the apples are tender, use a potato masher to mash. If you like chunky applesauce—don’t mash as much.