Cinnamon Applesauce

1. 1

   Peel apples and cut into quarters, removing seeds and stems. Place apples in a large dutch oven or stainless steel pot and cover with water. Boil over high heat until apples are just soft. Remove from heat and drain water. In batches, run the apples through a food mill or ricer into a bowl so that the skin and other large chunks are discarded and you have a smooth textured sauce. Season with cinammon. Can be kept for un to a week in an air-tight container in your fridge or frozen for later use.

* Per serving · 4 servings · Values may vary.

No additional tips available.