Tuesday, September 10, 2013

From Apples to Easy Applesauce

I know, this post is kind of cheating.  I'm not exactly giving you a revolutionary new recipe, but this is a useful one if you have a ton of apples.  My parents have three apple trees in their backyard, and though occasionally they are good, most of them are a little tart and too tough or mealy to be a very good snack.

For applesauce though, they are perfect.  Even the fallen, bruised or mushy ones: just peel, chop off the gross parts, and dice up the apples and you're on your way to delicious, fragrant and healthy applesauce.

Easy Applesauce:

8-10 small apples, peeled and chopped
water (about 1/4 to 1/3 cup)


1.  Place water in a large shallow pot to prevent the apples from burning before they release enough moisture.
2.  Simmer the apples for 1-1/2 to 2-1/2 hours, depending on the size of your diced apples (hint: the smaller you cut them, the quicker they break down).
3.  Stir occasionally until apples begin to breakdown and thicken into a sauce.  To expedite the process, use a potato masher or other such utensil to mash the apples once they are soft.

Optional:  Add cinnamon to taste.
Albi hint:  use applesauce in place of maple syrup for anything and everything, including pancakes and waffles, french toast or as a sweetener in baked goods.

Healthy hint:  Though my mom used to make this with sugar, DO NOT add any sugar.  Apples are sweet enough, and if you think applesauce should have added sugar, something is wrong with you.

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