I made a nice pot of applesauce.
Problem is I got ambitious and decided to grind my own cinammon. I got a coarse grind, not a uniform powder. The flavor is nice, but the applesauce is gritty.
Any suggestion on how to use gritty applesauce? OR should I just dump it?
The gritty applesauce is probably a loss. Once the too-coarse cinnamon is in the sauce, I can't think of a good way to break it down.
For future reference - a mortar and pestle is a great (cheap) addition to a kitchen toolset if you want to process your own spices, etc. You can get a nice powdery consistency this way.
Sorry that I couldn't be of help - I hope some bright Chowhounder has a solution for you.