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3 large apples (refer to note 1)
½ cup sugar or lesser (I mixed light brown sugar with coarse grain sugar) (refer to note 2)
2 tsp lemon juice (refer to note 3)
4 strips of julienned lemon rinds/ lemon zests
½ cinnamon stick (optional) (refer to note 4)
- Peel and core the apples.
- Quarter the apples.
- Dice the apple pieces into cubes, about ½ inch or less.
- Put in a large pot, with just enough water to almost cover the first layer of apple pieces.
- Add the sugar and lemon juice. Stir to coat everything.
- Add in lemon peel and cinnamon stick.
- Bring it to a boil. Lower the heat and simmer for 30 minutes, stirring occasionally, until the apples are dark golden brown and all the liquid is cooked off.
- If you want a chunky applesauce, use a potato masher to lightly crush everything.
- If you want a smooth applesauce, blend it with a food processor.
- Store it in an airtight container. Keep it in the fridge (2-3 weeks) or freeze it. It can be served warm or cold.
- Select apples based on your personal preference.
- Adjust the amount of sugar according to your personal taste bud and the sweetness of your apples. You can also use raw or white sugar.
- Lemon juice is used to enhance the flavour and balance the sweetness of the applesauce. If you are using less sugar, you may need to reduce the lemon juice too.
- You can substitute cinnamon sticks with a pinch of ground cinnamon at the end of the cooking process.