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Homemade Applesauce

This recipe was originally created for A Series of Unfortunate Cooking Lessons, based on the book series by Lemony Snicket. If you are the type of person who enjoys delicious food and interesting conversation, I suggest you cook the recipes I've created for this this series rather than reading the books, which are filled with badly-prepared food and unpleasant dining companions.

Gala apples simmering on the Adventure Kitchen stove.

Gala apples simmering on the Adventure Kitchen stove.


½ cup of water

4 3-inch cinnamon sticks (or 2 longer ones broken in half), optional

5 medium-sized flavorful apples, cut into chunks with the skin on

Feel free to remove the apple skins if you wish, but I like to leave them on, so it retains more of the nutrients and fiber of a whole apple. Plus, depending on the color of the apple skin, your finished applesauce may even look a little pink!



1. Put the water in a medium-sized pot and add the cinnamon sticks if using (yum). Bring to a boil over high heat.

2. When the water is boiling, add the apples and turn the heat down to medium. Let the pot simmer for 30 minutes with the lid slightly askew.


3. After 30 minutes, test whether the apples can be easily smashed with a fork.  If so, they’re done! If not, allow them to simmer longer, checking them every 10 minutes or so.  Do not allow the pot to dry out.  If the apples begin to stick to the bottom of the pan, add another splash of water.

4. When the apples are done, remove the cinnamon sticks, carefully pour the apples into a blender and blend them thoroughly into applesauce. (Hold the center part of the lid askew over the top of the blender whenever blending hot things, to avoid a hot-air lid explosion.) 

8. Serve the applesauce right away for a warm treat or store it in the refrigerator for up to a week, or in the freezer for several months.