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Even though I could easily buy applesauce at the store, apples are now the only fresh fruit at the farmers market and they beckon to me as I daydream of warm, produce filled summer days. So when a sign for Cortlands proclaimed they were excellent in applesauce, I snatched some up and promptly whipped up a batch. I swear this tastes better than anything you’ll get in a jar – and is additive and sugar free to boot.

If you can’t find Cortland, use another soft, tart variety. Serve on top of your latkes, dollop some in Greek yogurt for breakfast, or spread on a pork chop. Applesauce also freezes very well.


4 medium Cortland apples (about two pounds), peeled, cored and finely chopped
1 cup water
1 teaspoon butter
1/2 teaspoon cinnamon
1/4 teaspoon salt

1. In a medium pan, heat apples and water and bring to boil. When water boils, reduce heat to simmer and let cook another 5 to 10 minutes until tender, stirring occasionally.

2. When apples are soft, stir in cinnamon and salt. Leave chunky, or if purée til smooth if desired.

If you must sweeten, add a teaspoon or two of honey.