Having settled on the front-range in Colorado, I don’t have such an orchard handy anymore, but I do have plenty of apples at in-season prices, trucked in from the western slope and elsewhere. Making applesauce is one of my autumn traditions; I hope you too enjoy this incredibly simple, sugar-free celebration of the season.
- 2 lbs. of fresh organic apples, any variety. Gala, Fuji, Honeycrisp, and Macintosh are all good choices. If in doubt, go for what’s on sale. Note: Apples are the #1 pesticide offender (see EWG’s Dirty Dozen list), so its always best to choose organic.
- 2 c. water
- 2 tsp. cinnamon
- 1/2 tsp. nutmug
Wash, core and slice apples. I like to halve the slices as well. Remember that the more you cut them up, the smaller the skins in your end product. (I don’t advocate peeling apples; it’s a shame to toss away all those vitamins and fiber!)
Place the apples in a 2 qt. saucepan and add 2 cups of water. Cover, bring to a boil, and simmer until soft, about 15 minutes. Add cinnamon and nutmeg. Mash the apples with a potato masher until the chunks are well-dissolved. Continue to simmer, uncovered, for 15 more minutes or until all water is absorbed and sauce reaches desired consistency.
Enjoy by itself, on waffles or with a side of pumpkin bread. It freezes very well so don’t be afraid to double the batch!
For Babies: Toss a portion of the applesauce into a blender or small food processor and blend until smooth. Portion it into ice cube trays, and transfer frozen cubes to an airtight storage container. Take out a cube or two as needed for meals.