Serve this sweet-tart applesauce warm as a snack or on top of latkes (potato pancakes). 

By: Jodie Shield, MEd, RDN

‘Tis the season of sharing and I have some fabulous news.  This month, I am going to be sharing lightened up classic recipes for each of the December holidays – Hanukkah, Christmas, Kwanzaa, and New Year’s Day.  For all of you who celebrate Hanukkah, here’s a delicious recipe for Chunky Homemade Applesauce to go along with some lightly- fried potato latkes.  It’s so quick and easy to make, and it tastes great served on top of the latkes or as a healthy snack. The star ingredient in my recipe: Granny Smith apples.  I just love the sweet-tart taste of a Granny Smith apple.  However, feel free to use whatever apple your family enjoys. Looking for more light and tasty holiday recipes such as cut-out sugar cookies and egg nog? Download my FREE app Eat Healthy Homemade Meals in Minutes available on iTunes and Google Play.

Chunky Homemade Applesauce

Makes 12 servings

Ingredients:

  • 4 pounds Granny Smith apples (about 15 medium apples)
  • 1/2 cup frozen apple juice concentrate, thawed
  • Ground cinnamon (optional)

Directions:

  1. Peel the apples and cut them into 1/2 inch chunks. Place the apple chunks and apple juice concentrate in a 3-quart pot; stir to combine. Cover and cook over medium-low heat, stirring occasionally.  Cook for about 30 minutes or until the  apples are soft.
  2. Using a potato masher, mash the mixture to the desired consistency. Serve warm or cold with a sprinkle of cinnamon if desired.

Nutrition Information (per 1/2-cup serving): 80 calories, 0.5 gram protein, 21 grams carbohydrate, 1.5 grams dietary fiber, 0 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 0 milligrams sodium

 

 

 

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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