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Recipe: Cinnamon Raisin Applesauce

It has recently come to my attention that some of you are not fans of applesauce.  Huge mistake, in my opinion because applesauce is delicious.  I’m not talking about the processed kind that you buy in a jar, but the applesauce you make at home.  Maybe it’s a texture thing for you and you don’t like that gritty, weird texture.  I, for one, can totally sympathize with texture issues, but I guarantee that if you make applesauce at home, any texture issues will be long gone.

Though it’s not Monday, I want to dispel an apple myth – the Johnny Appleseed myth.  Johnny Appleseed was in fact a real person, his name was John Chapman.  As you may remember from the story, he went west, ahead of settlers, forging paths and planting apple seeds.  As the rest of the myth goes, he never wore shoes, befriended the Indians, and talked to animals.

Ok, so let’s first address the glaring issue here – he didn’t talk to animals.  Sorry to let you down, but he didn’t.  The part that I want to focus on however, is about the apples themselves.  Johnny Appleseed was not doing good deeds and planting fruit for anyone to take.  He would plant the trees so that when settlers arrived to the area, he could sell them the apples.  A true venture capitalist, living the American dream I suppose.  The funniest part to me is that Johnny didn’t even sell these apples for good nutrition or food – people didn’t eat apples like they do now (the varieties weren’t very tasty).  Instead, the settlers used apples to make booze.  Hard cider or Applejack.  Great kids story, right?!

Anyway, try this applesauce recipe and let me know what you think.  To me, it’s a great low calorie, sweet treat – though not so low-cal when I eat the entire recipe in one sitting (this has happened numerous times).  Enjoy!

Cinnamon Raisin Applesauce

Serves 6

  • 6 apples, any variety or a mix
  • 2 teaspoons cinnamon
  • 1/4 cup raisins
  • ½ teaspoon cardamom (optional)

Leaving the skin on, core and chop the apples.  The size of the pieces doesn’t matter but they smaller they are, the faster they’ll cook.  Heat a medium saucepan over low-medium heat and add 2 tablespoons of water and all the apples.  Cover and raise the heat to medium.  Let the apples simmer for 5 minutes and remove the lid.  Continually add water as needed so that the apples are moist and are simmering rather than browning in the pan.

With a potato masher, fork or whatever you have lying around, begin to mash the apples in the pan.  When most are mashed and soft, stir in the cinnamon and continue mashing.  Once the apples are cooked, remove from the heat, stir in the raisins, cover and let sit for 5 minutes or until the raisins are plump.

137 calories ∣ 3 calories from fat ∣ 0 g fat ∣ 0 g saturated fat ∣ 36 g carbs ∣ 6 g fiber ∣ 1 g protein ∣ Good source of vitamin C

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