No Sugar Added Cinnamon Apple Syrup Recipes

NO-SUGAR BAKED APPLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Remove cores and seeds of apples, leaving the bottoms intact. Place into an 8x8-inch casserole or baking dish. Place 1 teaspoon butter and 1 teaspoon cinnamon into each cored apple.
• Bake in the preheated oven until apples are softened, 20 to 25 minutes, watching to make sure they don't pop.

APPLE CINNAMON OATMEAL

Steps:

• Add all of the ingredients, except for the greek yogurt, to a medium sauce pan. Stir together and bring to a simmer over medium heat.
• Once the oats start simmering, stir until the consitancy you desire, roughly 8-10 minutes. If it dries out, add more liquid.
• Remove from heat once the oats are cooked and stir in the greek yogurt. Serve with additional (optional) yogurt and a sprinkle of cinnamon.

NO-ADDED-SUGAR APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the cornstarch, cinnamon and 1/4 of the apple juice.
• In a saucepan over medium heat, simmer the apples in the remaining apple juice until tender. Add the cornstarch mixture and stir until thickened.
• Pour into bottom crust and cover with top crust. Bake for 45 minutes.

NO SUGAR APPLE CINNAMON BLENDER MUFFINS

Steps:

• Place diced dates into blender and pour boiling water over. Allow to sit for 5 minutes then blend until smooth.
• Add diced apples and milk to the blender. Puree until smooth.
• Add remaining ingredients and puree until oats are well ground, scraping down sides of blender as needed.
• Line muffin tin with muffin papers and fill 2/3 full with batter, approximately 1/4 cup per muffin.
• Sprinkle each muffin with 1/2 tsp old-fashioned oats, if desired.
• Bake at 350 degrees Fahrenheit for 30-35 minutes, a toothpick inserted in the center of the muffin should come out clean.
• Enjoy!

APPLE SYRUP - NO SUGAR ADDED

Steps:

• Mix cornstarch in 1/2 cup water until smooth.
• Combine cornstarch mix, remaining water and concentrate in saucepan. Cook over medium heat, stirring constatnly, until syrup thickens. Season with spice to taste.
• Serve warm. Refrigerate leftovers-reheat before serving. Will keep up to 10 days.

3-INGREDIENT APPLESAUCE (NO SUGAR ADDED)

Steps:

• To a medium saucepan (see notes for Instant Pot instructions) add peeled chopped apples, cinnamon, a dash of water (~2-3 Tbsp / 30-45 ml as original recipe is written), and lemon juice or apple cider vinegar. Stir.
• Cover and cook over medium heat until it simmers, then reduce heat to low / medium-low and continue cooking until the apples are very tender and slightly caramelized - about 15-20 minutes. Stir occasionally.
• Use the back of a wooden spoon or potato masher to mash into a loose sauce. You could also blend with an immersion blender, in a food processor or high-speed blender for smoother texture (optional) - a helpful step if you left the skins on. Add a dash of maple syrup or sugar of choice to sweeten (optional - depends on sweetness of your apples).
• Enjoy fresh, or store cooled leftovers in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Enjoy cold or reheated in the microwave or on the stovetop over low heat until hot (add more water as needed if dry).

NO SUGAR ADDED APPLE CAKE

Steps:

• Preheat your oven to 325 and prep a pan for nonstick
• Mix together your apples, nuts, cinnamon, and vanilla. Set this bowl aside.
• In another bowl, beat together the liquid, oil, and the eggs. Set this aside
• Now in a mixing bowl, combine together the sugar alternative and the Carbquick. You can sift this or use the method of your choice.
• Slowly pour half of the contents from the wet bowl into the dry ingredient mixing bowl.Mix gently and then add the remainder.
• Fold in the contents from the first bowl (apples etc) into the mixing bowl by hand. Bake this for an hour or until a toothpick comes out clean.

NO-SUGAR-ADDED CINNAMON APPLE SYRUP

Steps:

• In a small saucepan, combine the cornstarch, cinnamon and salt. Gradually stir in water and apple juice concentrate until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers.

APPLE JELLY (NO SUGAR OR LOW SUGAR)

Steps:

• Wash the apples well and remove the stem and blossom ends. Don't worry about peeling or coring them, just cut them into chunks.
• Combine the apple chunks and 3 cups of water in a saucepan. Cover and simmer for 10 minutes, stirring occasionally.
• Crush the apple chunks with a potato masher and simmer for another 5 minutes.
• Strain the mixture through a dampened jelly bag or several layers of cheesecloth to extract the juice. An easy way to do this is to tie the jelly bag or cheesecloth to a wooden spoon, then place the wooden spoon over a large pot, allowing the juice to drip into the pot for 2-4 hours.
• Prepare the boiling water canner. Put the canning rack on the bottom of a large pot, then heat four half pint jars in simmering water until ready to use. Wash the lids in warm soapy water and set aside with the bands until you are ready to use them.
• Combine the prepared juice in a saucepan and gradually stir in the no sugar pectin. Bring the mixture to a full roiling boil that can not be stirred down, over high heat, stirring occasionally.
• If you are using sugar, honey, or another sugar substitute, add that now and return the mixture to a full roiling boil.
• Boil hard for one minute, stirring constantly. Remove from heat and skim any foam if necessary.
• Using a jar lifter, lift one jar and place it on a towel or wooden cutting board. Ladle the hot jelly into a hot jar using a canning funnel. Leave 1/4 inch of headspace at the top (the headspace measuring tool helps). Remove any air bubbles and wipe the jar rim.
• Center a lid on the jar and apply the band, adjusting to fingertip tight. Place the jar into the boiling water canner, then repeat the process until all of the jars are filled.
• Process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes.
• Remove the jars with the jar lifter and let them cool for 24 hours. Check the lids for a seal, they should not flex when the center is pressed.
• It may take up to 48 hours or longer for the apple jelly to set. It will set even more once it is placed in the refrigerator.