Tuesday, March 8, 2011

Homemade Applesauce

Gather your bruised, battered, not as great as they once were apples, along with one lemon.
Or grab about three pounds of organic apples next time you're at the market--nearly any variety will do, so just get whatever's on sale.

Peel those apples.

Core them by slicing off the two big sides and then the two little sides that remain. 

Rough chop the apples.

Fill a stock pot with your peeled, roughly chopped apples...

...and about a tablespoon of fresh lemon juice and about 1/4 cup water. 

Note: If you will not be feeding toddlers, try using bourbon instead of water. 
Oooh...saucy applesauce!

Cover and cook over medium heat, stirring often, until the apples are soft enough to pierce with a fork. This will take about 20-30 minutes, depending on the type of apple and the size of the chunk.

When they are soft... 
..blend 'em up with a hand mixer to your desired consistency. Leave some chunks, if you like. If you plan to use the applesauce for baking, puree until smooth. Now's the time to season it, as well. Cinnamon, nutmeg, cloves...just add a little at a time until you're satisfied with the flavor.


Pour it into freezer containers, leaving a little room for expansion. Stick it in the fridge and then move it to the freezer once it's completely (and I mean completely) cooled. 

No added sugar and no grody preservatives.
It freezes well and it's simple to make.
This will be the reason we finally get a giant chest freezer next fall. 

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