Applesauce

 

Oh mother!! What will I ever do with all these left over apples I picked this fall?

You’ll make your own applesauce!

But…most of my apples have bruises and are going bad!

            Oh darling...making applesauce is a wonderful way to use up apples on the verge of going rotten. It’s effortless, delicious, and inexpensive. Just give it a try!

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So, if you are like me and had tons of apples left over from the 30 pounds you picked in October, you'll make applesauce. My grandmother had this nifty machine that is basically an old fashioned food mill, and it works great for applesauce.

All you have to do is quarter the apples (skin, core, seeds, and all) and place them in a large pot with about 1/2 cup of water. Just enough water to create some steam and cook the apples. Cook the apples over medium to low heat for about 20 minutes, stirring occasionally, until they are soft and mushy. 

Place the cooked apples into the food mill and turn until all thats left is skin and seeds. 

I then added 1 tsp of cinnamon and 1/4 cup of agave nectar.

Of course if you don't have a food mill you can still make applesauce, but you'll have to peel, core, and remove the seeds before cooking. Once soft place in a food processor and pulse until the consistency you desire. There are hundreds of ways to make applesauce. You could even roast the apples with some spices and a little sugar or agave for a completely different flavor. I prefer the old fashioned way : )

p.s. This apple sauce is all natural and has no weird additives/preservatives or fake sugar like some store brands. You can omit the agave nectar (or sugar) for an unsweetened variety.