Homemade Cinnamon Applesauce Recipes

Steps:

• In a medium saucepan, combine apples, lemon juice, cinnamon, and salt. Bring to a boil over medium heat. Cover, and cook, stirring occasionally, until the apples have cooked down into a sauce, 20 to 25 minutes.
• Using a fork, remove pieces of apple peel from sauce, and discard. Use immediately, or store, refrigerated, in an airtight container for up to 1 week.

Steps:

• In 6-quart stockpot or Dutch oven, place all ingredients. Heat to boiling, stirring occasionally. Reduce heat to low; cook uncovered 30 to 40 minutes, stirring occasionally, until apples are tender.
• Remove from heat; discard lemon peel and cinnamon sticks. Let apple mixture cool slightly, about 10 minutes; puree in a food processor, blender, or mash with a potato masher. Serve warm or cover and refrigerate until ready to serve.

Steps:

• Mix applesauce and cinnamon together until it is thick enough to hold a form when cut into cookie cutter shapes. Flatten the mixture on a flat surface and cut into cookie cutter shapes.
• Place cookie shapes on a cookie sheet to dry for 3 to 4 days depending on the size and thickness of the cookies. If using as a hanging ornament, make hole with toothpick before drying.

Steps:

• Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally., Mash apples with a potato masher or use an immersion blender until blended. Serve warm or store in airtight container in the refrigerator.

Steps:

• In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

Steps:

• In a small saucepan, add 1 cup water and cinnamon candies; bring to boil, reduce heat and simmer for about 5 to 6 minutes or until candies are dissolved.
• In a large saucepan or cooking pot, add apples and the dissolved candy mixture along with the additional 1/2 cup of water.
• Cook until apples are soft; mash apples.
• Now add 1 cup sugar, hot-tamale jelly beans and continue to simmer until most of the tamale beans are dissolved, about 10 minutes.
• Some of the jelly beans will not be dissolved and this is okay, they will be light in color.
• Serve hot or refrigerate until ready to serve.
• Serve with ice cream, whipping cream or whipped cream or serve as is.
• The apple sauce has a vary light touch of a cinnamon"spicy" taste.
• You may adjust to your taste by adding more cinnamon candies or using less.
• If you desire to have the sauce spicier, just add a few more cinnamon candies and a small amount of water to a small saucepan and dissolve.
• Add to applesauce and mix well.