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Cinnamon-Forward Old-Style Applesauce

Cinnamon-Forward Old-Style Applesauce

A rustic, old-style applesauce with a pronounced yet balanced cinnamon aroma, gently infused from whole sticks and finished lightly sweetened for a warm, nostalgic flavor that’s fragrant rather than dessert-sweet.
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Prep Time 15 minutes
Cook Time 35 minutes
Course: Condiments, Side Dish
Cuisine: American, Comfort Food
Ingredients Method

Ingredients
  

  • 6 Granny Smith + McIntosh is a classic balance if you can mix
  • 1/2 Cup Apple Cider water or 1/4 Cup Water and 1/4 Cup Apple Cider Vinegar can be substituted
  • 1 Large cinnamon stick or 2 smaller ones
  • 1/2 Tsp Ground cinnamon
  • 2 Tbsp Raw sugar or honey
  • 1 Pinch Salt
  • 1 Tsp Lemon juice this is optional and often omitted

Method
 

Prepare the apples
  1. Peel, core, and cut into large chunks.
  2. Bigger chunks = longer cooking = deeper cinnamon infusion.
Cold start infusion
  1. Put apples, liquid, salt, and cinnamon stick(s) into the pot before heating.
  2. This matters: cinnamon infuses better starting cold.
Slow heat
  1. Bring up slowly to a gentle simmer.
  2. Lid mostly on.
  3. Simmer 20–30 minutes until apples collapse.
Reinforce, don’t dominate
  1. Once apples are soft, add ½ teaspoon ground cinnamon.
  2. Stir well and cook 2–3 minutes only.
  3. This creates that “you smell it before you taste it” effect.
Sweeten last
  1. Add sugar or honey gradually.
  2. Stop early — sweetness should support cinnamon, not compete.
Mash gently
  1. Remove cinnamon sticks.
  2. Mash by hand — uneven texture is correct.
  3. If too thin, simmer uncovered for a few minutes.
Rest
  1. Let sit 10–15 minutes before serving.
  2. Cinnamon blooms as it cools.