Saturday, 23 November 2013

Back to Basics: Homemade Applesauce in Half an Hour!

My sister’s mother-in-law has several apple trees in her yard which means every fall I get a big bag of yummy organic apples. Some of the apples are, well, how can I put this? Not pretty. And maybe a bit mushy, and there might be a worm or two enjoying the fruit. One of my favourite things to do with this bounty (sans the wormy ones) is to make applesauce.  The lovely looking apples make their way into something more showy, like a beautiful apple upside-down cake.  But that's for another post.
 I love that I know what’s in it my homemade applesauce, and my daughter loves getting it in her lunch as a ‘treat’.  Applesauce is also a great way to use up apples that are just getting a bit soft.

If you choose to, you can peel the apples before you make the sauce or leave the peels on and then pull them out after it's cooked.  I usually just peel them first unless the skins are super smooth.  I also find that, depending on the type of apples used, sugar is often not needed.  Just taste it first and then decide.

Homemade Applesauce

  • 6 medium organic apples
  • Stick of cinnamon or ½ tsp cinnamon powder
  • 2-4 TBSP cane sugar or coconut sugar (if needed)
  1. Chop and core the apples, you can leave the peels on if you like.  Put them in a medium sized saucepan over a medium heat.  Add the cinnamon stick or powder.
  2. Once lots of juice is running out of the apples turn down to a low heat.  Taste to see if you need sugar and stir it in now if you do. Cover and cook for 20 minutes.
  3. Remove the cinnamon stick and any peels and mash.

    I make heaps of applesauce and freeze it in 1/2 cup portions for snacks and recipes.  I have never had it in the freezer longer than about 3 months but I would think it will be good for up to six.  


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