Super Easy Unsweetened Applesauce

Applesauce with granola.

I remember when I was in elementary school, my mother would pack me Mott's Applesauce. On the days that I found it in my brown bag, I was on cloud 9. You have to understand, my usual lunch was plain and monotonous. Let me give you an example: wheat bread with a thin layer of mayonnaise and 1 slice of ham, and a banana. Tell me that's not torturous for a kid? That was my lunch everyday for 9 years of my life A.K.A. from kindergarten to 8th grade. In short, applesauce was a godsend even though it's baby food.

Compare the two.

I was inspired to make applesauce when I saw Every Food Fits' recipe. I didn't realize applesauce was so simple to make so I had to try it. I have attempted applesauce several times and it's been great. First time around, the applesauce was too chunky, because I didn't boil it long enough. By the fifth time, I have perfected a smooth textured applesauce.

Applesauce
Adapted from Every Food Fits

Serving size: half of the apples (Example: If you used 1 cup of apples, you'll get approximately 1/2 cup applesauce)

Ingredients:

• Apples (I used fuji.)
• Water (I used a little less than 1/4 cup for 2 large apples and 2 small ones)
  
• Cinnamon (optional)

Directions:

1. Peel the skins off the apples and cut the apples into small cubes.
2. Put the apples into a pot, add water, and boil for 20-25 minutes on medium heat. You might have to boil it longer if the apples are still too firm.
3. Mash the apples with a potato masher.
4. Mix in cinnamon and serve either warm or at room temperature.

Note: The firmer the apples, the more texture the applesauce will have. The softer the apples, the smoother the applesauce.