Whenever possible, I try to avoid boiling foods- especially fruits and vegetables- because it takes out the nutrition. Scanning the web, I was disappointed to discover that all of the applesauce recipes I found involved boiling. Therefore, I’m really proud I thought to try this method. By freezing the apples, the applesauce was nice and cold when I was finished. Perfect, because hot applesauce just isn’t right and I hate waiting for things to cool. I added a lot of cinnamon to mine cause I’m in love with it. But If your’e not, just leave it out. Enjoy!
3 apples (peeled, if you want. I don’t mind the skin, so I kept it on)
1 tbsp lemon juice
6 tbsp water
cinnamon (I used LOTS)
Cut the apples into small pieces, place into a container, and freeze for at least 1 hour. When frozen, place apples in a food processor and pulse (at first, the apples will fly around- but just keep going! All at once, it”ll turn mushy). Once the apples stick to the sides of the processor, scrape them down and add lemon juice and 3 tbsp of the water. Pulse until the apples again stick to the sides. This time, scrape the applesauce into a bowl. Add and mix in the remaining 3 tbsp water and desired amount of cinnamon. Mix in your sweetener if you need to.