I’m a summer baby. I love the heat, I love short shorts and tank tops with the top down on my Wrangler, and a speckle of freckles across my nose. I’m not of of those girls you see on Tumblr who wishes for fall even in the springtime. But, oh my, do I love autumn flavors. I’m fairly certain that if you gave me an entire sage bush I could use every leaf. So, when I picked what looked like a bushel of sage, and got a very large bag of local, Colorado apples in my CSA box this past week I knew Cinnamon Sage Applesauce had to happen- autumn flavors are here to stay.
Applesauce, while a bit time intensive, is incredibly easy to make, and because I like my applesauce a bit more ‘rustic’ I can skip a few steps that can make it even more so. For me, the time is worth it. I make a huge batch of sauce and freeze it so I can enjoy autumn all winter long.
Cinnamon Sage Applesauce Ingredients
- Four Pounds Apples (Choose your favorite- these are Honeycrisp)
- 2 Cups Water
- 2 Cinnamon Sticks
- 1 Tablespoon Sage
- Juice of One Lemon
1 The first thing that makes my version of applesauce easy is one, after thoroughly washing your apples, there’s no need to remove the skin. I love the texture leaving the skin in gives the sauce, plus the skin is chock full of nutrients. The second, is an apple corer. These are super inexpensive and saves you the hassle of a paring knife figuring out how to remove an apple core. That being said. Chop all of your apples into rough chunks and add into a large saucepan.
2 Add your lemon juice to preserve color, your two cups of water (this should be about an inch or so of water in the bottom of the pan, use enough water for your own sized pan,) and cinnamon sticks and turn the heat up to medium.
3 Bring the water to a boil and then reduce the heat to medium-low. Allow apples to simmer for about thirty minutes until soft.
4 Meanwhile, wash and chop your sage leaves into small pieces. I like to leave my pieces large for a bit of a flavor pop, but the size is up to you!
5 Pour your apple mixture, saving the cinnamon sticks, into a food processor or blender and process until your desired texture.
6 Add mixture back into your saucepan and add in sage leaves and reserved cinnamon sticks. Bring back to a simmer and allow the mixture to simmer, stirring frequently until it is your desired thickness.
7 Let cool and then serve or freeze. Enjoy!
What is your favorite flavor in autumn? Let me know in the comments below!
Some Links are Affiliate Links