Applesauce

Applesauce

I love apples and buy them regularly, but they are just never the first thing I grab when I want a snack. As a result, I often end up with a small army of them in my refrigerator. Just one of those things, I guess! But I found a delicious use for them, even when they are past the point where they are crisp. Although this recipe works best with fresh apples, I have successfully used apples I have had in the refrigerator for probably two months. I always feel healthy and resourceful when I make this recipe. I hope you do too!

Ingredients:

– Apples! (at least 6, any type – see “more info” below)
– 1 T water (does that even count as an ingredient?)

How do I make it?

Super-easy.

  • Peel the apples. If you are using older apples and a vegetable peeler does not glide smoothly, carefully use a sharp knife to remove the skin. (Even if you lose a bit of the fruit that way, it is better than tossing the whole thing, for sure)
  • Slice the apples into various thin shapes and sizes, to provide texture. The smaller the pieces are, the better. Discard the cores.
  • Place the apples and a tablespoon of water in a microwave-proof bowl, and cover tightly with saran wrap.
  • Microwave for 10 minutes.
  • Be VERY CAREFUL when removing the plastic wrap – the steam under the wrap can burn!
  • Mash the apples using a potato masher, or fork. If you used older apples, you may need to add a bit more water at this point to make the consistency closer to applesauce.
  • Replace the wrap and microwave for another 4-6 minutes. Re-mash, and you are all set!

I find that the natural sugars in the apples are enough, but you can add a small amount of sugar, sweetener, or cinnamon if you would like.

More info please?

I love substituting 2 pears for 2 of the apples – it provides great taste and texture.

You can use virtually any kind of apple that you would like – try experimenting with different varieties! Here is a cheat-sheet: http://www.cartermountainorchard.com/about/apple-use-chart

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