Monday, September 29, 2008
Applesauce in Every Pot
There is nothing better than a warm bowl of applesauce, lightly sprinkled with cinnamon, for breakfast on a cool morning. My basic recipe: quarter your apples, and put them in a large pot with a little bit of water. I used about 1/2 c of water for 15 apples. Apples have plenty of their own water, so you just need enough to keep them from burning as they start cooking. Turn on the heat and let the water come to a boil, then cover the pot and lower the temperature to a simmer. Cook til the apples are soft. Working in batches, put the cooked apples and all collected liquid through a food mill that is set over a large bowl. Puree the apples, leaving behind the skin, stems, and seeds, and then pour the sauce back into the pot. Add some lemon or lime juice to brighten the flavor (I prefer lime, which has that extra bit of tang to it) and then add the sweetener of your choice, if desired. I used about 1/3 c maple sugar, but you could also use white or brown sugar, maple syrup, agave, or stevia--or just leave it as is. It also depends on that specific batch of apples, whether they're tarter, sweeter, or not as flavorful as they could be. Serve warm, cold, or at room temperature, with or without a sprinkling of cinnamon on top. Enjoy!