Add chopped apples and water to a saucepan. Bring the water to
a boil and let the apples boil for about 10 minutes. Add the
cinnamon and vanilla extract and mix it around.
Turn the heat down to low, leave the top off the pan, and
simmer/low-boil for another 30 minutes.
Remove from heat. Let the apples cool. If you don’t want the
skin, you can peel it off once the apples are cool enough. I
suggest leaving it on because I didn’t notice any odd flavor or
texture from it.
Puree the apple pieces - leftover water (there shouldn’t be that
much) - skins (optional) in a food processor. They should blend
easily and turn right into the perfect applesauce consistency.
Enjoy!
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