Applesauce–the Taste of Autumn!

As I have mentioned more than once before, I am super picky about my apples.  I have thrown away far too many apples in my lifetime because after one bite I have rejected a less-than-crisp orb.  And though the apples are great this time of the year, sometimes I bring home more than we eat. Or we buy some and accidentally leave them in a warm car.  

That’s what happened this weekend.  The guys went on a fishing trip, and ended up with more apples than they ate.  They were a little weathered by the time they got back home.  But no worries!  I made a quick batch of applesauce with the not-quite-perfect apples.  Sugar-free, organic, delicious–just the ticket for an autumn snack!

• 4 cups of cored organic apples–I used Galas for their sweetness
• 1 cup water
• a cinnamon stick, if desired.  You can also add ground cinnamon
• 1/2 tsp fresh organic lemon juice

Instructions:

• Core and chop the apples.  I do not peel them, but if you want chunky applesauce and don’t like the peelings, you’ll need to peel the apples.
• Put the apples in a pot with the water, lemon juice, and the cinnamon stick
• Bring to a boil and then reduce the heat to a simmer

• Stir the apples regularly until they are very soft, about 30 minutes 
• Keep an eye on the mixture so that it does not begin to scorch.  Add a little water if needed
• When the apples are very soft, remove from heat and cool for a few minutes

• Remove the cinnamon stick and then push the mixture through a strainer or ricer.  I just used a strainer and the back of a spoon to push the applesauce through.  You should keep pushing it through until all you have left are the peelings.
• If you have peeled the apples, you can just use a potato masher (and leave as many chunks as you’d like!)
• If you’d like, add some ground cinnamon or agave syrup for a little more sweetness.
• Cool completely and enjoy!
• The applesauce can be refrigerated for several days or bottled in a hot-water bath.

Love, 

Lassen’s