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Homemade Applesauce

Makes 20 half-cup servings.

This method makes a chunky-style applesauce. If you like yours on the smooth side use a potato masher to break up the chunks. Apple varieties and crop conditions differ so the sweetener and lemon quantities are approximate...adjust as necessary, to taste.

  • 4 to 4 1/2 lb cooking apples, peeled, cored, quartered and sliced thin (about 3 to 3 1/2 lb after prep)
  • 1/2 lemon, quartered
  • Cinnamon stick, 3 - 4"
  • 6 tablespoons granulated no-calorie sweetener, such as Splenda
  • 1/2 cup water
  • Pinch salt

1. Place the apples, cinnamon, sweetener, water and salt in a pot over high heat. Squeeze the juice from the lemon sections into the pot through a sieve and then drop the rinds in. Discard the lemon seeds. Bring the mixture to a boil.

2. Reduce heat and simmer, covered, for about 15 minutes.

3. Remove from heat. Remove cinnamon stick and lemon sections.

4. Break up any large apple chunks with a wooden spoon.

5. Add sweetener or lemon juice to adjust taste if necessary.

Serve hot, cold or at room temperature. Can be frozen for up to six months.

Nutritional Estimate 20 Servings. Per serving: 38 Calories; 10 g Total Carbs; 1 g Dietary Fiber; 8 g Sugars; 0 g Fat; 0 mg Cholesterol; 58 mg Sodium; 0 g Protein. Weight Watchers: 1 point.


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