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Firehouse Pantry Gourmet Food Shoppe

Cinnamon Applesauce
Easy, all natural. Can be frozen or canned for later use.
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Recipe Created By: Robbie
Prep. Time: 1:00
Serves: 12 - 16

2 lbs. tart apples - peeled, cored, sliced (see Notes, below)
1 cup water
1 Tbls. lemon juice
1/4 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. ground allspice

Ingredients at Firehouse Pantry

-Combine all apples, water, and lemon juice in heavy large pot or Dutch oven.
-Bring to boil over high heat, then reduce heat to medium. Cover and simmer until apples are tender, about 20 minutes.
-Uncover and cook until mixture thickens, stirring frequently, about 10 minutes longer.
-Mash apples slightly with potato masher until chunky applesauce forms.
-Stir sugar, cinnamon, and allspice into apples.
-Transfer to bowl, cover and refrigerate overnight OR follow instructions for canning below.
-Place boiling water bath canner (or large pot), filled half full with water, on the stove burner and begin to heat. Make sure canner has a removable rack that will fit inside the canner. The canner should be large enough to allow the water to boil 1"-2" over the jars when they are placed on the rack in the canner.
-Place an extra kettle of water on the stove burner in case extra boiling water is needed to cover the jars in the canner.
-Wash jars and bands in hot soapy water; rinse in hot water. Jars should be boiled in hot water for at least 10 minutes.
-Fill jars with hot applesauce, leaving 1/2" head space at the top of the jar. Run a non-metal knife or spatula along the inside of the jar to remove air bubbles. Wipe off the top of the jar rim with a clean cloth.
-Place hot sealing lid on packed jar next to glass. Screw band on jar until just tight.
-Place jars in canning rack, then place rack in canner while water is boiling. Ensure jars are far enough apart to allow for circulation of water around jars. Water should be 1"-2" over the tops of the jars when boiling.
-Begin timing for processing as soon as the water returns to a rolling boil. Boil, covered, for 20 minutes.
-Remove hot jars from water and place on a towel or rack to cool. Keep jars out of drafts. Do not turn jars upside down. When jars have cooled, ensure they have sealed properly.

Apple varieties suitable for this recipe are: Granny Smith, Jonathan, Rome Beauty, Winesap, Jonagold, Newtown Pippin, McIntosh, and Gravenstein.

Recipes on this site using Applesauce:

Visitor Comments

  • My grandpa was begging me to make applesauce as my grandma died last August and he wanted some now that the apples were ripe again. I made this recipe and he thought I did great.

  • Hi.  I bought my apples this morning and I am going to try your recipe.  Thanks....Sandra...

  • I just finished making this recipe last night. It taste great and was easy to make. I also canned it and my grandson loves it.

  • Hey great applesauce! The people left wagging their tails behind them.

  • This is such a great recipe! I'm a college student and my apartment-mates and I love to go apple-picking but we often go overboard and then have a ton of mushy apples. This is a fantastic solution.

  • I'm a canning fool!... and love it, both during canning and all winter, spring and summer to follow. I was out hiking on an old deserted WW2 army base turned wildlife refuge near my home and picked a pack full of "wild" apples of all sorts. I plan to use your recipe and make what I will dub, "Wild Applesauce"! Thanks for the recipe!

  • Before the finishing product, my children and I tasted the applesauce before adding the rest of the ingredients. It taste really good without the sugar, cinnamon or, the allspice. However, I think that we will try it that way too. Thank you for such a wonderful and tasty recipe. My children and I are enjoying every spoonful.

  • Good, good applesauce. I sliced the apples in food processor and canned in pints in Presto Cooker.

  • I have been making my own applesauce for years.I just have one suggestion for your page. You should tell the people what kind of apples to use. Some of them just don't cook properly. I tried using Fuji apples and it took me all day to make 6 quarts of applesauce.

  • I just made your applesauce recipe from apples on my tree and it came out beautiful,I doubled the recipe and it is perfect. Thank You for sharing this with us.

  • it's great, we had it with a pork roast, must give it to my family, i'm sure they'll all love it. thanks for the recipe. elma

  • I subsituted honey for sugar and it was delicious. Not sure about my canning methods, but thanks for all the tips and info.

  • My husband made your applesauce as part of a meal he prepared for his parents. In his zeal he forgot to measure cinnamon; used tablespoons instead of teaspoons; it was never the less wonderful. I will be making more soon with the increased cinnamon

  • This was the EASIEST recipe ever!!!! I've only made applesauce one other time and it never turned out to be this yummy!!!!!

  • i loved the recipe

  • This recipe is delicious!!!! My husband doesn't like cinnamon so I left it out and it and taste like fresh apples.The last batch I put 3/4c of red hot cinnamon candy(no sugar)my grandaughters loves it.

  • Good Recipe!!

  • I used Honey Crisp apples and the applesauce turned out fabulious. Great recipe thanks

  • I tried your applesauce recipe and my ten-year-old son loved it. He finally thinks I can cook too. Thanks a Lot.Will keep on making till the apples are in season.- Sharan

  • This is a very simple and easy recipe! Just made some with Macintosh apples and it is really good... with me however next time I will leave out the allspice as I am not really use to it. But I highly recommend this recipe!

  • This is a great recipe. We love the flavor and it was so easy. Thanks for sharing.

  • I tried this recipe using July apples as the Yellow transparent is called in our area. The sauce was the best I had ever tasted. My kids want it as a side with every meal now. Thanks so much.

  • This is yummy. Our apple picking apples were getting old, and this saved them.

  • Oh my goodness - WONDERFUL!! And so easy. My 5-yr old and rest of family could not stop eating it. Only problem...it is addicting. Just can not believe ppl actually bother canning - so easy to make at any time.

  • I don't use the lemon juice, good recipe. Also, a great tip you might want to add is: While peeling the apples have a dishpan or pot of cold water with pinch of salt in it. Prevents apples from turning brown while prepping. They keep their pretty white color. Thanks~From Elizabeth in WV

  • I just bought one of those PC apple corer, slicer, and peeler and have been looking for a good applesauce recipe. Can't wait to try it out. And I love you site. Thanks for sharing all these GREAT recipes with us!!

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