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Recipe Tue Nov 02 2010
I'm going to come out and say it: store-bought, commercially made applesauce is the worst. But for the longest time, I thought that's all there was to be had in this mildly appreciated side dish of many childhood lunches: a lumpy, watery mess of preservatives and sugar. After recently making my way through a small part of a peck of apples, I realized I was approaching a stage of food boredom with how I was eating them (#firstworldproblems), and was in danger of hiding them in my fridge permanently to turn into science projects just in time for Valentine's Day. But then I thought to revisit applesauce.
This recipe is simple as addition and produced the most flavorful applesauce that I have ever tasted. With my beloved hand blender at the ready, I made a batch of thick, smooth sauce that made its way into everything I ate that week: oatmeal, between the slices of a grilled cheese, on crackers, and blended into a smoothie (try it with a banana). All you need is a stockpot and a bit of sugar, water and cinnamon. Wonders never cease.