Peel-delicious Applesauce (B+)
33My CSA farmer emailed me today and asked me if I could use some “discard” apples~ones with big bruises, bites taken out of them, holes, etc. I said sure!
When I went to my pickup today there was a *HUGE* box of apples waiting for me. I had no idea it was going to be so many. So I went through pulled out the worst looking apples, cut out the cores and bad spots, roughly diced them, and boiled them in a bit of water. There were two different types of apples, a yellow and a red one, one of which broke down quickly and the other stayed more chunky. I used a potato masher to break the chunky pieces down a bit more. The sauce is beautiful colored and textured and it tastes great! And since I left the peels in it’s a whole food with all the great fiber and antioxidants and everything. Why can’t I find commercial applesauce with the peels?
The applesauce didn’t need any sugar in my opinion, so I just added some cinnamon and put it in the fridge–almost two quarts of apple sauce and I still have the other 3/4 of the apples left! Of course, they’re in pretty good shape so I’m guessing I can leave them out for a few days? But what should I do with them??
Rating: B+
susan said,
October 6, 2006 at 10:46 pm
I just bought a dozen granny smith apples and used the apple slicer to core and slice them. I put them in a pot with water and am making your peel delicious applesauce as I comment. Wonder how long to cook them?
captious said,
October 6, 2006 at 10:52 pm
Wow, that’s a lot of work considering you have a food mill!
I didn’t time mine so I don’t know how long it takes. I just kept throwing them in as I cut them up, so the first ones cooked for at least an hour, and the last ones probably only cooked for 15 minutes or so. I’d just cook them until it looks like applesauce.
You only have granny smith’s? I bet it would be better with a mix of different types.
captious said,
November 8, 2006 at 6:47 pm
I pulled some of my homemade applesauce out of the freezer last night, and today I had a cup of it for a mid-morning snack with a Tbs. of wheat germ and 1 tsp. of ground flax seeds. It defrosted very well, and hit the spot.
susan said,
November 10, 2006 at 5:00 am
I made applesauce with Jonagold apples and it was very good. Unlike the Granny Smiths they cook up into a good sauce.
Debbie said,
May 25, 2008 at 7:05 pm
I had 3 lbs of apples – not even sure what type – that I bought at a $1 sale. I’m not much of a cook and I’m trying to change my eating habits so there’s a lot of experimentation going on in my kitchen.
I diced the apples including the peel as directed but put a bit too much water in. Rather than loose the nutrition by draining the apples, I added a few teaspoons of corn meal. Sounds weird but it’s actually quite tasty.
captious said,
June 5, 2008 at 4:43 pm
Yes, when I say a “bit of water” I really only mean a Tbs. or so. The apples will quickly start to release their own moisture, so that first bit is only so the initial apples don’t burn before they start cooking down.