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Cinnamon Apple Sauce

cinnamon apple sauce - cooking with miss katie of river school

After Labor Day, I always get a little twinge of excitement about the changing seasons. Maybe it’s the Pumpkin Spiced Latte advertisements at Starbucks, or maybe it’s the sudden push for knee-high boots and soft sweaters at department stores… No matter that it’s over 90 degrees outside, back to school in September means autumn is here! Nothing says fall in the tri-state area like good old-fashioned apple picking. Every September-October, city-folk from New York and New Jersey make their way to farms in rural areas to pick juicy, sweet and tart morsels that will be turned into pies, cakes, and of course, apple sauce. This recipe is not my own, but it is reminiscent of the one my own Kindergarten teacher, Mrs. Beichert, made with our class many years ago. I loved making it with her then and still love making it now. Start this fall tradition with your own little one, perhaps while sipping on a Pumpkin Spiced Latte! If you have any recipes you would like to share please send them to me at kidslearn@theriverschool.com.

Thanks,

Miss Katie

Ingredients

  • 8 medium tart apples, peeled, cored and cubed
  • 1 cup water
  • ½ cup grade A maple syrup
  • ½ Tablespoon ground cinnamon

Directions

  1. Place apples and water in a 5-qt. saucepan. Cover and cook over medium-low heat for 15-20 minutes or until tender.
  2. Mash until sauce is desired consistency. Add maple syrup and cinnamon. Cook, uncovered, until syrup and cinnamon are dissolved, stirring frequently. Remove from the heat and allow to cool. Refrigerate until serving.
*Adapted from Chunky Cinnamon Applesauce recipe, originally published in Taste of Home October/November 1998, p35
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