Serves: 5
Total Calories: 158
Yield: 1 quart

METHOD 1
6 cups peeled, cored, and chopped apples
3 cups water
1 1/2 teaspoons cinnamon
3/4 teaspoon powdered stevia extract
1/2 teaspoon stevia concentrate (optional)
METHOD 2
8 to 10 cups chopped apples
1 1/2 teaspoons cinnamon
3/4 teaspoon powdered stevia extract
1/2 teaspoon stevia concentrate (optional)

Method 1
• Blend the apples and water together in a blender, 2 cups of apples to 1 cup of water at a time. Pour into a saucepan and cook over medium-low heat. Add the cinnamon, stevia extract, and stevia concentrate, if desired. Cook until heated through and the sauce reaches the desired thickness.

Method 2
• Don’t peel or core the apples, but cut out any bad spots. Cover the apples with water in a large pot. Boil down the apples for about 45 minutes to an hour. Stir occasionally and add more water if necessary. Cook until the apples are completely softened.
• Remove from the heat and push the apples through a sieve or strainer. Keep pressing until only the peels and cores are left. Return to the pan and stir in the cinnamon, stevia extract, and stevia concentrate, if using.
• If canning follow standard procedures. Sterilize the jars and lids. Return the sauce to a boil. Pour the sauce into the jars and cover.

Nutritional Facts:

Serves: 5
Total Calories: 158
Calories from Fat: 0

More Recipes from the Stevia Cookbook:
Applesauce
Apple Butter
Fruit Juice Sauce
Plum Sauce
Creamy Cranberry Sauce
Apricot Sauce
Berry Sauce
Chocolate Sauce
Apple Filling
Strawberry Filling
Jam
Lemon Icing
Cream Cheese Frosting
Coconut Frosting
"Whipped Cream"
Tofu "Whipped Cream"
Cashew Cream
Lemon Cream