Simple Applesauce

I bought a big 20 lb. bag of McIntosh apples at the local grocery store for less than five bucks.  Hard and crisp; just the way I love them.  Aside from daily snacks I also used some to make this simple applesauce.  So easy and so much more flavourful than the jar stuff from the store.

I love to eat applesauce "as is" but you can also use it in baking to replace some of the fat and boost the fibre.  It goes well in smoothies and is especially nice in a smoothie with pumpkin and warm spices.  Other good ideas are to serve it with pancakes or potato latkes, ice cream or yogurt.  

Click on this link for a printable recipe.
Makes 9 x 1/2 cup - 125 ml servings (4 1/2 cups or liters)

INGREDIENTS:

2.2 lb apples, raw with skin, cored and sliced - 1 kg

2 Tbsp cold water - 30 ml (yes, it doesn't seem like enough but it is)

2 Tbsp brown sugar - 30 ml - I used organic demerara

1/2 tsp cinnamon ground - 2.5 ml

METHOD:

1.  Cut each apple into four going around core.  To do this stand the apples stem up.  Cut one vertical slice as close to the core as you can.  Turn and repeat 3 times.  Discard core.  You don't need to peel.as the peel add fibre and additional nutrients located just under the skin.  Place apples in 12-cup (3 L) pan.

2.  Top with water, sugar and cinnamon.  You can also use honey or maple syrup for a more natural sweetener.  Cover and bring to a boil.  Reduce heat and simmer until apples are starting to fall apart - about 15 minutes.

3.  Remove from heat and leave to cool. You can leave it chunky "as is" or mash or purée until smooth.    It is a matter of preference.   Cover and refrigerate any leftovers for up to 5 days.  It freezes well but if you take that approach it is best mashed or pureed.

Nutrients per ½ cup (115 grams): 70 calories, 0 g fat and saturated fat, 18 g carbohydrate, 2 g fibre, 0 mg cholesterol, 0 mg sodium.  % Daily Values are 2% calcium, iron and Vitamin A and 8% vitamin C.

Yours in good taste,
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/