Serves: 5
Total Calories: 200
Yield: 6 Cups

4 quarts (16 cups) coarsely chopped MacIntosh apples
1 tablespoon cinnamon
1 tablespoon vanilla extract
2 tablespoons maple sugar or maple syrup

1. Place the apples and cinnamon in a 6-quart stockpot over medium heat. Stirring occasionally, simmer until the apples soften into a sauce. For a smooth sauce, simmer about 20 minutes; simmer less for chunky style.

2. Turn off the heat and stir the vanilla and maple syrup into the sauce.

3. Serve hot, warm, cold, or at room temperature. Refrigerate any leftovers.

For a Change . . .
• Choose from among a wide variety of apples. Cortland, royal galas, and Rome are other good choices.
• Instead of using only apples, try a combination of apples, peaches, and/or pears.
• For a sweeter applesauce, add more maple syrup or maple sugar.

FYI . . .
When preparing applesauce, peeling the apples is optional. Leaving the peels on will turn the sauce a beautiful reddish-pink color. Peeling the apples will result in a very smooth golden-colored sauce.

Nutritional Facts:

Serves: 5
Total Calories: 200
Calories from Fat: 0

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Cinnamon Vanilla Applesauce
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