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October 17, 2012

Endlessly adaptable recipe for applesauce

Although it is tempting and quite convenient to buy a jar of applesauce in the store, try making a fresh batch of your own. Manchester resident and chef Annie Schennum promises you will never enjoy anything but your homemade applesauce once you’ve tried it.

Schennum, who trained and taught at the prestigious Le Cordon Bleu cooking school in London, offers a recipe for applesauce that is very simple and comes together in mere minutes.

For this recipe, Schennum uses Macintosh apples. She recommends using them because, “they have a sharp flavor and they break down nicely for applesauce.” But don’t limit yourself. Schennum encourages you to experiment with different types of apples since so many delicious types of apples are available in the fall.

This recipe is a harmonic blend of fresh fall apples, cinnamon, cloves, sugar, and lemon juice. While the mixture is cooking, it will fill your home with that unmistakable and nostalgic baked apple scent that often accompanies autumn. Schennum invites you to play with the recipe, adding in your own blend of spices and, as mentioned earlier, trying out different types of apples. The combinations of spices and apples are endless and a side of applesauce can go with almost every dish once you have balanced the flavors.

If you make extra, you can put it in an airtight container and freeze it for another time.

Of all of the countless things you can do with your farm-fresh apples this season make sure you cook up a batch of your own applesauce with this easy and delicious recipe.



4 apples

1/4 cup of water

1/4 cup sugar

1 tablespoon lemon juice

1/2 teaspoon cinnamon

1/8 teaspoon cloves


1. Peel and quarter apples, then chop quarters into small chunks.

2. Add apples to pan and cover with the rest of the ingredients.

3. Put pan on low heat to dissolve sugar.

4. Once sugar is dissolved, cover pan and let simmer until apples are soft, stirring occasionally for about 15 minutes.

5. When the apples are done remove from heat and puree until mixture is smooth.


Recipe courtesy of Annie Schennum, former Le Cordon Bleu instructor, 2012.

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