Two years ago, we had an apple bumper crop. I harvested buckets full of apples at my parents’ cabin and started making my own version of applesauce. I’m not a fan of white sugar and fully appreciate the healing properties of honey so I decided to substitute. A little cinnamon later, and I’d created something that tasted great to me but would probably not be sweet enough for anyone else.
Well, I was wrong.
After a few jars visited the homes of friends with children, I discovered that honey was the trick. Kids loved the flavor and texture, and parents were happy they weren’t eating so much sugar. Every summer, children have their parents ask me when I’ll start making my applesauce. Well, let the season begin!
Growing Grace Farm’s Honey Cinnamon Applesauce
15 small apples (or the equivalent), cored, chopped and peeled
1 cup of honey, divided (or less honey if so desired)
juice of half an orange
1. In a slow cooker, place all the chopped apples.
2. Sprinkle with juice and pour in half cup of honey. Stir.
3. Sprinkle cinnamon to taste (I put approximately 1 tsp). Stir.
4. Cover and cook in slow cooker on low for 6-8 hours. It will be a nice light brown color, and that’s ok.
5. It should be bubbling if you want to can it. (If you decide to can, squeeze the juice of one lemon in the applesauce).
6. Before storing or canning, add the second half cup of honey and shake some more cinnamon in. Stir.
7. Store in containers in refrigerator up to 2 weeks or can.
8. For canning, I do a boiling water bath for 10 minutes with cans, make sure the applesauce is bubbling, put in jars, then place in clean boiling water bath for 15 minutes. Do not forget the lemon juice.
Do not be surprised how much the apples “cook down.” Sadly, I’d hoped to get several jars out of this number of apples today, but I ended up with 32 oz. The upside is how easy it is to make so there will be more jars on our shelf (or on friends’ tables) by the end of the week!