| The
comforts of homemade applesauce
By C. Ann Jensen
April 22, 2008 | Applesauce is one
of those childhood comfort foods that seems to solve
all collegiate hunger issues. It can be eaten with a
bowl of rice, on toast, alone, hot, cold, with green
eggs and ham, and the list really does go on.
But there is always something a little
off about store bought apple sauce, to runny, to chunky,
to cinnamony, to fruity. It's time to shed the store
bought apple sauce dependency and make some yourself
that tastes how you want it to.
The apple sauce process isn't hard
and can be made while studying, folding laundry, or
watching an old episode of the office. The best part
is that the ingredients are minimal and require little
time so lets get saucy, in an apple way.
You will need:
8 granny smith apples (you can use
other apples but granny smiths are recommended)
1 tsp. Cinnamon (or more if you like)
1 cup of water
A pot for boiling (use common sense when selecting the
size)
A potato masher or sturdy mason jar
- Slice and peal all the apples,
you should end up with approximately 16 apple wedges
from each apple. The thinner you slice the apples, the
better they will dissolve.
- Pour the cup of water into the
pot and place on the stove to boil. Once the water is
boiling drop in all of the apples and turn down to simmer
with a lid on.
- Let the apples simmer for 30-45
minutes stirring them occasionally to allow for even
cooking.
- Once the apples are soft and fall
apart easily, remove the pot from the stove and begin
mashing them. If you are using a mason jar you will
want to use the bottom of it.
- once the apples have reached the
consistency that you like sprinkle in the cinnamon and
mix it around evenly.
- Enjoy your fresh apple sauce hot
or cold. This recipe can be easily doubled and frozen
once cooked.
MS
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