A Couple of Versions of Applesauce

Even though I haven’t fulfilled my October baking challenge, I still have some tricks up my sleeve.
Applesauce.  If you missed the opportunity to make applesauce this summer with our Lodi or Yellow Transparent apples, you can still make some fantastic applesauce.
Last winter I was making applesauce for my son and I didn’t want to add any sugar.  So, I used Fuji apples (super sweet flavor) and a quart of our apple cider.  Chop up the apples (again, I left the skin on).  Dump them in the crock-pot.  Pour in the apple cider.  Add a cinnamon stick, if that’s appealing to you.  And let them cook on low, stirring occasionally.
Once the apples are soft and falling apart, remove the cinnamon stick if you added one.
If you have an immersion blender, it is ideal for making the applesauce smooth.  Or you can ladle the soft apples into a regular blender.  Or if you like your applesauce chunky, just leave it as is, and maybe mash with a potato masher (if you’re going to make chunky applesauce, you might want to consider peeling the apples first).
So, what are some good apple choices for sauce this time of year?  A blend of sweet and tart apples are always a good option.  Mary Margaret recommends Mutsu (sweet) and Crimson Crisp (tart).  She and Dave ate their chunky applesauce on top of waffles and sausage for dinner the other night. Yumm.
One of my favorite cakes is chocolate-applesauce bundt cake. It will put a dent in your applesauce supply and has a super moist batter because of the applesauce and oil.

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