Today is a special day: it’s Mr. How Sweet’s birthday. Happy Birthday Mr. How Sweet!
Many years ago Mr. How Sweet was born. If it were up to him, today’s blog would feature steak with a side of chicken, or maybe the meal he had on Saturday — a cheeseburger with orange chicken from Trader Joe’s. I’m serious. Next time I’ll take a picture.
We celebrated his birthday a bit over the weekend, and he opened presents at 5 a.m. this morning. Who says you have to grow up? Later this week I plan to make him a birthday dinner: filet and sweet potatoes.
I might also make this applesauce as a side, because I ate it all — he didn’t even get a taste.
I have issues with sharing.
I had never made applesauce before because it seemed like too much work and, honestly, I’m a bit lazy. I also assumed it couldn’t beat the cold, sweetened applesauce I devoured as a kid — piled with cinnamon sugar. What’s the point of sweetened applesauce without extra sugar on top?
I was wrong. It’s not easy for me to admit, but this applesauce proved me wrong — and Mr. How Sweet can confirm I don’t say that often. So let me say it again: I was wrong.
This applesauce was quick and easy — it took less than 20 minutes — and it was incredibly delicious. I enjoyed it both hot and cold and can’t decide which I prefer.
I kept the skins on and started with a chunkier texture, then mashed it more. I prefer it smooth with only a few small pieces of apple.
If only my thighs agreed with that preference…
Quick Cinnamon Maple Applesauce
Serves 2–3
Ingredients:
- 2 apples, chopped (I used Honeycrisp)
- 2 tablespoons water
- 1/4 teaspoon cinnamon
- Pinch of salt
- Pinch of nutmeg
- 1 tablespoon maple syrup
Instructions: Heat a saucepan over medium heat. Add the water, chopped apples, cinnamon, nutmeg and a pinch of salt. Cover and simmer for about 10 minutes, until the apples are tender. Remove from heat and mash with a fork or potato masher to your desired consistency. Stir in the maple syrup to taste. Serve hot or cold.
I’m obsessed with apples, so expect more apple recipes — and be prepared, hungry and maybe a little scared.