October 20, 2012 by Meg G.
About a week and a half ago we “picked” a bag of local apples at the grocery store. Unfortunately, a trip to the orchard just hasn’t happened this year. Sigh. We had high hopes for all the delicious things we could make with them, but instead we just kept snacking on them. (Aren’t Galas the best for snacking?!) So by the time I got around to actually making something, we had seven left. Quite a random number, but it turned out to be lucky number seven, indeed!
I had been wanting to give applesauce a try for a while and my beloved From Scratch Club book clubbers had been getting to work on Alana Chernilla’s recipe over the last few weeks. Alana’s recipe calls for 30-40 apples, so I had some serious division on my hands if I wanted to follow along. I went in search of some other recipes to compare and found one in a lovely new cookbook that my dear friend Sarah had just given me for my birthday! (She’s so nice.)
The Green Market Baking Book: 100 Delicious Recipes for Naturally Sweet & Savory Treats by Laura C. Martin is a lovely little combination of colorful illustrations, fun fonts, and delicious recipes that leave out refined sugars in favor of natural sweeteners. The book is organized by season, so I found this lovely applesauce recipe (which called for EXACTLY seven apples!!) tucked within the Fall section – nestled in with maple ice cream, butternut squash cake, and sweet potato bread.
Here’s my recipe – which is basically a combo of the ones found in Alana and Laura’s books.
- 7 apples, peeled and quartered
- an inch of ginger, peeled
- a squeeze of fresh lemon juice
- a good dose of cinnamon
- a touch of maple syrup
Place the apples in a small pot and add enough water to almost cover them; bring to boil, then add ginger, cover and reduce heat to medium-low
Cook, stirring occasionally, until apples are tender and begin to fall apart (about 10 minutes)
*Here’s where things got interesting. You may have noticed from the photo that I did not peel my apples before I cooked them. Laura’s recipe suggests peeling – Alana’s does not. Alana’s recipe suggests running the apples through a food mill to separate the puree. I don’t own a food mill. In hindsight, peeling first would have been the better move. Instead, I had to “peel” them after they were cooked, which was easier said than done. Moral of the story: peel your apples first. ; )
Puree the apples using a food mill, potato masher, or running it through the blender or food processor for a smoother texture.
Return the puree to the pot or a bowl and add lemon juice (I opted for about a Tbs), cinnamon (about a tsp), and a quick drizzle of maple syrup, all to taste.
Wowzers! There’s nothing like eating warm applesauce right out of the pot! I whipped this up while Heather was out of the house, so she didn’t try it until the next day, when she brought it to work as a snack. When she got home from work she exclaimed, “We’re never buying applesauce from the store ever again!” Score another point for the Homemade Pantry.