Applesauce

Last weekend the Lenz family brought us a huge bag of handpicked Fuji apples from their orchard. After keeping the doctor away this week, I decided to turn the last 4 pounds into applesauce. It was so simple that I’m now inspired to go apple picking and test out some other varieties. (Seattle, I miss you!) The best part about applesauce is that it’s super easy to prepare and freezes well. The Neve machine might even get some this winter if her parents don’t eat it all. Yum yum. Applesauce, inspired from Simply Recipes

  • 3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Jonagold, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein.)
  • 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
  • Juice of half lemon, about 1-2 Tbsp
  • 1 cinnamon stick
  • 1 cup of water

Put everything into a large pot and bring to a boil. Cover with a lid and turn heat down to low. Simmer for 20-30 minutes until the apples are soft enough to mash easily with a spoon. Remove cinnamon stick and lemon peels. Mash with a potato masher until you’ve reached the consistency you desire. Enjoy!

Advertisements