This homemade applesauce, which is good enough to double as dessert, can be refrigerated for up to 1 week.
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- 1 lb. McIntosh apples (2 large apples)
- 1 lb. Granny Smith apples (2 large apples)
- 1 vanilla bean, split lengthwise
- 1 Tbs. fresh lemon juice
- 2 Tbs. brown sugar, optional
- ½ tsp. vanilla extract
- Peel, core and quarter apples. Combine apples, 1 cup water, vanilla bean and lemon juice in saucepan, and bring to a boil.
- Reduce heat to medium, cover and cook, stirring occasionally, about 15 minutes, or until apples are tender. Stir in brown sugar, if desired.
- Remove pan from heat. Let cool, remove vanilla bean and whisk until chunky sauce forms. Stir in vanilla.
- Calories 80
- Carbohydrate Content 20 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 2 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 16 g