Chef Ellen

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Applesauce is a perfect snack: no added sugar and the cooked apples are easy on the digestive tract. Fresh is so much better and takes only 25 minutes to make. Enjoy this on its own, on top of a toasted muffin or pancake, or as a layer in a parfait. You can use any apples for sauce, but I recommend using softer apples like Granny Smith, Golden Delicious, or Fuji.


  • 8 apples peeled and roughly chopped
  • ¼ cup to 1/2 water
  • 1 tablespoon ground cinnamon
  • Dash of ground nutmeg



  • In a medium saucepan, combine the apples, ¼ cup of the water, cinnamon, and nutmeg. Bring to a boil, then simmer, letting the juices release for about 15 minutes until the fruit breaks down and the liquids reduce. The apples will become visibly softer and the liquid thicker as the natural sugars release and form a glaze. Add the other ¼ cup water if the liquid dries out completely and your apples are still hard use an immersion blender to blend the applesauce to your desired consistency. You can also blend the applesauce in a high speed blender or food processor once it has slightly cooled.