Right now we live in a small space with a mini-kitchen. Our appliances are smaller and the space I have to cook in is smaller, but I can finally say, I have gotten used to it. My wife loves all things apple, and she loves my applesauce. Years ago I made huge batches and gave it away as gifts (I had a larger kitchen and storage for extras back then). She never lets me forget it.
In September, one of Karen’s clients gave her a huge bag of Granny Smith and Golden Delicious apples; the same day I had just bought a big bag of Fuji apples. I love to add apples to lots of things but at some point I needed to claim my small kitchen back. So I decided to make some apple sauce.
Saturday, after making it again, I decided that I would share my success with you because I bet most people don’t know how easy it is to make apple sauce and also that you don’t have to make a huge batch that takes over all your storage space. And for any of you that don’t know how to can foods, this project is still do-able.
You can add sugar to your applesauce if you like, but this recipe doesn’t need it. This is another special thing to know for people who have issues with sugar.
Ingredients:
- 2 medium Granny Smith Apples
- 3 sweet apples (Gala or Braeburn, Pink Lady, Golden Delicious)
- 2 firm apples (Fugi, Honeycrisp)
- Citrus: Zest and Juice from either a large lemon or medium orange
- 1 cup of water; divided
- 3 tbsp Organic Ground Cinnamon
- 1/4 tsp Sea Salt
Directions:
- Clean all apples and cut into 1/4 inch pieces; remove the seeds
- Peel apples
- Drop peelings into a container
- Cut apple quarters in about 1 inch sized pieces and drop into 5 quart pan
- Zest your citrus fruit and drop it in with the apple chunks
- Add the citrus juice, cinnamon and salt to the pot
- Put the peelings and enough of the water to help the food processor do its job and puree the peelings
- Add the peeling puree and the remaining water to the pot
- Heat to boiling on Medium High Heat
- Reduce to Medium and boil uncovered for 35-45 minutes; Stirring every 10 mins (at least)
Note: If it seems like it is getting dry, add some more water - When the apples seem like they are just about soft, but not mushy grab your potato masher and mash the apples until they are the constancy you prefer.
- Let cool a bit and then fill your quart sized jar.
You will have enough to fill the jar and have a sample for your hard work. When the jar is not so hot that you are worried about your dairy products, put it in the fridge. It will last about 6 weeks.
I enjoy this apple sauce by itself, on my plain yogurt, in my oatmeal, in sauces that need a bit of sweetness. Karen and my 11 year old nephew love it. It is easy to make, makes your home smell amazing and is very healthy. The idea to use the peelings was an experiment that really paid off. The peelings really have the most flavor, fiber and pectin which are really good for you. Pureeing them and cooking them makes them super soft and you will never know you are eating the peelings.
If you would like to share some of your recipes, I would love to hear from you!
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