While I’ve never been one to buy jars & jars of applesauce off the shelves, I’ve come to ADORE home made applesauce. There is something so delectable about the aroma of simmering apples, and the warm sauce freshly made just can’t be beat. I have no idea why, but it tastes so much sweeter than a raw apple, even though there’s no sweetener added. It’s fast, it’s easy, and if you preserve a bunch, it’s a great way to continue eating local apples all winter long.
Some of our favourite uses include:
– in oatmeal. Since going sugar free, this sweet sauce has been a major boon to us in the breakfast department.
– in yogurt. I’ve perfected the art of forming a cute pink applesauce heart in the middle of a tiny bowl of yogurt.
– just plain eating. Best while it’s still warm, but also a delicious snack when the kids are hungry NOW!
Next year I am definitely going apple picking with the kids, and will make jars and jars of applesauce to last us all year. For now, I’m getting them by the slightly bruised bagful from the Herb & Spice (I just discovered their cart of marked down produce–what deals!!).
3 pounds organic apples
1 cup water
Core and roughly chop apples. Place in a saucepan with a cup of water. Bring to boil and simmer for about 15 minutes. Once cooked pass them through your food mill to squash out all the good stuff and leave the skins behind. If you don’t have a food mill you can always peel the apples beforehand, or leave the skins on and blend it all together for a more fibre-rich mixture. If you use very red apples, the sauce will be a lovely pink colour. Refrigerate and enjoy, or process in a water bath according to up-to-date canning instructions.