Homemade Applesauce

Truly? I never would have known she made the dish with Splenda had I not seen her pouring it in the measuring cup myself!

Tonight Kiki made a mini-Thanksgiving dinner. My only contribution was the stuffing and I’ll get to that a little bit later. When I walked into the kitchen, Kiki was busy scurrying between the stove, the oven, and the fridge. A medium-sized pot simmered away on the stove steam slowly pouring from the gaps between the pot and its cover. Kiki announced that she was making homemade applesauce. My first thought was, Eh.

But I’ll give mostly anything a try once so I instead of saying, Eh, to Kiki, I said, Sounds delicious. And then I told her I would blog about the applesauce. But secretly I was hoping the applesauce would really be amazing (even though I kept thinking eh about it) because I don’t like to blog about something that’s not amazing unless there’s a good story attached to it.

As it turns out, the applesauce really was delicious. It was the first food I tentatively piled onto my plate, but I went back for seconds later. I think my problem with applesauce is mainly this: Mott’s applesauce. My mom used to pack it in my bagged lunches when I was in grade school and I never liked it then. So what could be so special about homemade applesauce now?

Maybe it was the apples Kiki used, or the recipe she followed — whatever it was just works. It tasted like a scoop of really yummy apple pie filling on your plate. It was so dessert-y I felt like I didn’t even need dessert and I almost never feel like I don’t need dessert.

OK. Enough obsessing about the amazing applesauce. Here’s the recipe.


  • 5 large Rainier apples
  • sugar to taste (Kiki used 1/2 sugar; 1/2 Splenda)
  • 1 c. water
  • dash of cinnamon


  1. Peel, core, and chop the apples and place in a medium-sized heavy pot with 1 cup of water.
  2. Simmer, covered, over medium heat for 15 minutes, stirring every couple of minutes. Add the sugar. Stir.
  3. Cover, and simmer again for 10 more minutes continuing to stir every few minutes. Turn up the heat to high between the last 5 and 8 minutes of cooking if you like your applesauce more tender and mushy. Leave on medium heat the entire time if you like your applesauce more chunky.
  4. Add a dash of cinnamon before serving.

On a side note, if you have been reading my blog for a while now; you probably think I’m a decent cook. I think I’m a decent cook or I wouldn’t be blogging about what I cook and eat. Let me tell you what I’m not good at making: Stovetop Stuffing. That’s right. I’m completely inept when it comes to directions for stuffing that comes in a box. All it requires is the stuffing, water, and butter; yet somehow I screwed up the first batch (by not reading the directions correctly) and had to make a second batch. For someone who considers herself a decent cook — that was pretty embarrassing.

Recipe rating: 



  1. I just made my first batch of applesauce on Sunday! It was super easy. I think the only differences are that I used brown sugar and some pumpkin pie spice and made it in the crockpot. Soooo tasty! And so much better than Mott’s. 🙂


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