The new crop apples this year are blowing my mind. I'm not a fall person, but the Macouns and Galas I've been picking up at the market are softening the transition. With the apples that don't get snacked on right away, I've been making this easy applesauce. My 1-year-old loves it with yogurt, and I've been adding a dollop to my hot cereal in the morning. You could bake with it, too.I rinse the apples but leave the skin on—they add a color and flavor (and nutrients). And it saves a ton of time! Quarter as many apples as you want to use and cut away the core (if you have a food mill, you can actually leave the core and seeds in . . . really!). Add the apples to a pan with a lid and pour in a splash of water, sprinkle of cinnamon, and a drizzle of vanilla extract (definitely optional, but it brings a lot of flavor). Bring the water to a simmer, then cover the pan and cook until the apples are turning to mush, stirring once or twice during cooking. Then put everything through a food mill, or puree in a food processor, or blend it up with a hand-held immersion blender or regular blender. Or, obviously, a masher will do. You can do this with as many apples as you want, I find that 4-6 apples makes about a pint of applesauce. It keeps for at least a week and freezes well too.
October 4, 2010
favorite applesaucePosted by Carla Lalli Music
Post a comment
Comments are moderated, and will not appear on this weblog until the author has approved them.