CHUNKY APPLESAUCE

Chunky Applesauce image

This recipe for chunky applesauce was adapted from the December 2002 issue of Martha Stewart Living. It makes for a delicious healthy dessert all on its own.

Provided by Martha Stewart

Yield Makes about 1 quart

Number Of Ingredients 8

Ingredients

9 red-skin apples (about 3 pounds), such as McIntosh, peeled, cored, and cut into wedges
1/2 cup apple cider, plus more as needed
1 large cinnamon stick
1/2 teaspoon ground ginger, plus more as needed
Pinch of freshly grated nutmeg, plus more as needed
Honey, as needed (optional)
1 tablespoon freshly squeezed lemon juice
Pomegranate seeds, for garnish

Steps:

In a wide, heavy saucepan over medium heat, combine all ingredients. Cook, stirring frequently and adding more cider as needed to prevent scorching, until apples are broken down, 50 to 60 minutes. Mash large pieces with a spoon; add more honey and spices if desired.
Remove from heat; discard cinnamon stick. Serve warm or at room temperature garnished with pomegranate seeds. Refrigerate in an airtight container up to 3 days.

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