Dessert Worthy Applesauce

This little number I whipped up in the kitchen doesn't sound all that interesting, but let me tell you---there's a reason people say to not judge a book by its cover--or in this case...a side/snack/dessert/almost condiment by its name. I never thought much about applesauce, except for the fact that we always had it with a pork loin dinner or for the base of mixed in antibiotics when we were sick as kids. I think the latter scenario never made me really indulge past the age of 10.  With a surplus of apples on hand (shocking that we would have an absurd amount of produce), I decided to try my hand at making my own applesauce.

The ingredients are simple and fresh and the results are a far cry from a Mott's jar. When hot it could pass for a lighter version of apple pie filling with a dollop of whipped cream and a sprinkle of crushed graham crackers and cold it could still satisfy a sweet tooth or be a great afternoon (or lunchbox!) snack.

Apple Pie Applesauce (makes ~16oz depending on size of apples)

• 8-10 small-medium apples (I used 5 macintosh, 3 rome) 
• 2 Tbsp white granulated sugar
• 1/2 Tbsp brown sugar
• 3/4 c water
• 1/2-1 tsp cinnamon (according to personal taste--I used 1/2 tsp)

(This recipe is so simple it'll make you wonder why you ever bought applesauce in a jar). Peel, core and chop all of the apples. Put the apples in a sauce pan and add the sugar, water and cinnamon. Cook the apples covered over medium heat about 20-25 minutes until soft. Mash the apples with a potato masher until desired consistency (I left it a little chunky).  *If you don't have a potato masher, go get one...just kidding, use a fork--but you might have to cook your apples just a little bit longer.

Let the apple sauce cool at room temperature before refrigerating. 

As you lazily eat spoonful after spoonful wonder why you ever paid for jarred apple sauce.